INGREDIENTS

INSTRUCTIONS

1 Use a potato peeler to pare off the potato skins as thinly as possible
and cut the potatoes into even-sized chunks - not too small; if they are
large, quarter them, and if small, halve them.
2 Put the potato chunks in a steamer fitted over a large pan of boiling
water, sprinkle the salt all over them, put a lid on and steam the potatoes
until absolutely tender - they should take about 20-25 minutes.
3 The way to check they are ready is to pierce them with a skewer in the
thickest part: they should not be hard in the centre - if they are slightly
underdone, you will get lumps.
4 When the potatoes are cooked, remove from the steamer, drain off the
water, return to the saucepan and cover with a clean tea cloth for about
four minutes to absorb some of the steam. Add the butter, milk and creme
fraiche.
5 When you first go in with the whisk, use a slow speed to break the
potatoes up, increase it to high and whip up to a smooth, creamy, fluffy
mass. Taste and, if they need it, season.
6 For Low-Fat Mashed Potatoes: Replace the butter, milk and creme fraiche
with 5oz/150g Quark (skimmed-milk soft cheese) and 2-3 tbsp semi-skimmed
milk.
Converted by MC_Buster.
Per serving: 132 Calories (kcal); 14g Total Fat; (94% calories from fat);
1g Protein; 1g Carbohydrate; 40mg Cholesterol; 128mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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