MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Michelin Star Mash
 Categories: Five, Potatoes, Dairy, Herbs
      Yield: 4 servings

    500 g  Maris Piper potatoes; peeled
           - halved (18 oz)
    500 g  Salted butter (18 0z)
     75 mL Milk (1/3 c)
           Salt & fresh ground white
           - pepper
           Whole nutmeg

  Place the potatoes in a pan of cold water and brought
  up to the boil. Once cooked, drain and pass through a
  ricer.

  Put the potatoes put back on a low heat, add about 50 g
  of butter. Incorporate the butter before adding another
  50 g. Continue to do this until the potato starts to
  sweat and will not take any more butter.

  Add a splash of milk and mix to enable the butter to
  absorb.

  Continue to add butter to sweating, and milk to combine
  until you get the taste of baked potato with melted
  butter on it.

  Season to taste, and grate over some fresh nutmeg.

  NOTES: Whatever quantities of potato you are used to for
  making mash, you need to use only a third of that potato
  weight to make one portion of Michelin Star mash - it is
  way too rich to eat more. Note that you cannot freeze
  this for defrosting and reheating - it will split and
  will not recombine (painful experience).

  RECIPE FROM: http://noseychef.com

  Uncle Dirty Dave's Archives

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