Preparation:
Peel the potatoes and cut them into equal sized pieces. Put them into a sauce pan and cover with the milk and the water.Add a large pinch of salt. Bring to a boil and simmer them gently until soft. Drain all the excess liquid and mash carefully with a fork, then push through a potato ricer to make really smooth puree.
Stir in the butter, the lemon zest and pepper to taste.
Serve at once, or reheat the puree briefly just before serving.
Makes 6 to 8 servings.... |
