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Recipe

Difficulty

Easy

 

Prep time

10 minutes

 

Cook time

15-20 minutes

 

Serves

4-6

 

Ingredients

 

6-8 Vivaldi medium boiling potatoes

70g Westgold Chilli & Garlic Infused Butter

4-5 Tbsp sour cream

½ - ¾ cup hot milk

Salt and pepper

Method

 

Peel the potatoes and cut in half. 

 

Place in a saucepan and cover with cold water and ½ t salt.  Cover the saucepan and bring to the boil and simmer the potatoes gently until very tender. 

 

Strain into a colander then return to the pot, cover and leave for 2 minutes to allow the moisture to evaporate. 

 

Mash the potatoes (or put them through a ricer).  Add the butter and sour cream and stir through until incorporated. 

 

Add a little hot milk at a time and stir with a wooden spoon until you have a smooth and creamy mixture. 

 

Taste for seasoning.  Serve with extra dollops of sour cream and knobs of Westgold Chilli & Garlic Infused Butter if desired.

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