Gypsy Jan - 1-25-2014 at 02:01 PM
It's what I did with ingredients available.
Russet Potatoes, lightly baked (no Yukon Gold or fingerlings in store).
Cooled down, then mashed by hand in a pot that was then warmed on the stove.
Add copious amounts of Jersey unsalted butter and Jersey fresh milk to mix.
Add some local sea salt to taste; Ocean's Flavor is what I had one hand.
Good stuff.
[Edited on 1-25-2014 by Gypsy Jan]
weebray - 1-25-2014 at 02:51 PM
We make something similar using potatoes boiled in seawater. No need for addn'l salt. Naturally, if you have been following the milk post, we use a
concentrated liquid of powdered whole milk, no need for butter 'cept on top. Remember, as my guru, Bobba Bob says, "the potatoes are just there to
hold the gravy."