Page 210 - YC Cooking School

2. Cook the potatoes until you can easily pierce them with a knife, then pull the lid back

slightly and cook them for another 10 minutes (or until the edges fray a little).
3. Drain the potatoes and return them to the pot, crushing them a few times with a
potato masher.
4. Add half the milk and continue to mash.
5. Work in half the butter and continue to mash.
6. When the potato is mashed but still has a few lumps, switch to the whisk and fluff up
the potato, adding more milk if necessary as well as the remaining butter.
7. Check the seasoning, add a little salt if necessary, then serve immediately.

© Recipe copyright of Franck Dangereux

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