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Mashed Potatoes: Submitted by: Chris | Date Added: 21 Feb 2012
Listed in: Side Dishes / Snacks

1.5kg Smallish White Potatoes Skin On (I use Vivaldi)
1 Spoon of Ground Nut Oil
Milk / Butter / Truffle Oil in any combination you like
Salt & Pepper

Cooking Instructions

I'm a bit obsessive in the kitchen and one of my many fascinations is mashed potato, I have sought psychiatric help for this. I have tried recipes from Delia to Heston, Adria to Robuchon; Iíve tried blanching, boiling, baking, steaming, pressure cooking and sous vide. In the end the Actifry comes out on top.

Simply Actifry roast the potatoes in the oil for up to 45 mins or until they start to break.

Run them through a potato ricer which will finely mash them and will leave the skins behind in the ricer. The skins can be thrown away because they have infused the potato flesh with all their nutty taste.

Fold in milk / butter / cream / truffle oil (the combination is up to you although I would include milk and butter in most cases) and season with salt and freshly ground black or white pepper.

Gird your loins this one is emotional!

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Visitor Comments (2):

Vivaldi is known as the weight watchers potato because it is much lower in carbohydrates than other varieties,also its buttery taste means you dont have to use as much butter. Left by: mike (28 Aug 2015)

simmer peelings in milk and butter then pour into seive into mashed potato, yummy. Left by: robie (26 Feb 2012)


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