Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
16 minutes ago, quiet1 said:
'What quantities did you use? I couldn't find anything with measurements.
750 gm russets, cut into 1" pieces
45 gm butter
200 ml 2% milk
salt to taste
melt butter, roll spuds around in it, add milk, cook hp 7 minutes, quick release, mash. Works like a charm.
credit to Anna N
13 minutes ago, quiet1 said:
'What quantities did you use? I couldn't find anything with measurements.
750 gm russets, cut into 1" pieces
45 gm butter
200 ml 2% milk
salt to taste
melt butter, roll spuds around in it, add milk, cook hp 7 minutes, quick release, mash. Works like a charm.
