A good mash has to be of your own creation, as only you know how it should complement the sauces you make. This is my version.
5 medium sized potatoes – Choose a matured one and not the grown in red mud
1 cup of warm milk
1 tablespoon of cream cheese
¼ teaspoon garlic salt
Chives and Black pepper for dressing

Boil the potatoes with water covered in medium heat until you see the cracks appear on the skin. Leave it out for 20 mins until its cooled and warm. Mash it with a potato masher until the lumps go and then warm milk and whisk it for 3 mins until its fluff. Add the cream cheese and garlic salt and again whisk it for 2 mins and garnish with chives and freshly ground black pepper. Usually I make this consistency to serve with grill meats as the fluffy and smooth texture combines well with the sauce you make.

Categories: Travel Cuisine


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