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CREAMY MASHED POTATOES (serves 4 to 6)
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 milk
• 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, and
cool. Reheat in a microwave or hot
oven
So simple but so effective – make in
advance and use as required. Makes
about twenty-four slices.
Serve on chicken or fish steaks, hot
off the grill.
As you take them to the table,
the butter oozes and melts, and
forms a tasty sauce. The lime butter
can be stored in the freezer and
slices cut as you need them.
220000gg ((77oozz)) bbeesstt uunnssaalltteedd bbuutttteerr,,
vveerryy ssoofftt
tthhee zzeesstt ooff 66 lliimmeess
lliimmee jjuuiiccee,, ttoo ttaassttee
ssaalltt
TTaabba
assccoo ssaauuccee
aalluummiinniiuumm ffooiill
This takes mashed potatoes into
another dimension!
Mash made in this way can double as
a sauce for a roast or grill.
880000gg ((11¾¾ llbbss)) llaarrggee fflloouurryy
ppoottaattooeess ((aa bbiitt oolldd aarree bbeesstt))
6600gg ((22oozz)) bbuut
ttteerr
220000mmll ((77ffll oozz)) wwhhoollee mmiillkk
ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr
• 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
LIME BUTTER
SAVOURY SAUCES
SAVOURY
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250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 17