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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This takes mashed potatoes into another dimension!
Mash made this way can double as a sauce for a roast or grill.
800g (1¾ lbs) large floury potatoes (a bit old are best)
60g (2oz) butter
200ml (7fl oz) whole milk
salt and freshly milled pepper
Peel the potatoes, cut into quarters lengthwise, cover with cold
water in a saucepan, add salt, and boil gently until soft.
Test by pressing a potato with the back of a spoon against the side
of the pan; it should crush easily.
Drain the potatoes well, return them to the dry pan, place on a
gentle heat, and shake them to steam off the excess moisture.
Heat the butter and milk in a small pan until boiling.
Tip potatoes into a deep bowl, break them up roughly with a fork
and then with the beaters on slow speed.
On medium speed continue whisking, gradually adding the buttery
Add salt and pepper to taste.
For extra smooth and fluffy mash, change to the balloon whisk and
work until creamy and frothy.
If you cannot serve immediately, cover with a thin film of milk,
Reheat in a microwave or hot oven.