Ultimate Mashed Potato by Chef Alain Bosse and WP Griffin Inc.
(Serves 6 to 8)
Ingredients:
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3 lbs (1.5 kg) Annabelle potatoes
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1 tsp (5 ml) sea salt
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1 tsp (5 ml) milled black pepper
The Annabelle potato is naturally buttery so you don’t need to add butter. You can leave the skin on or off, (your preference). I usually keep the skin on, since that is where alot of the nutrients are.
In a medium pot, place potatoes and add water to the top of the potatoes. Bring to a boil and cook until soft (approx. 25 to 30 minutes), Drain the water and then mash with your masher or to make it more fluffy, use a potato ricer. Then simply add salt & pepper and serve.
For added flavor, you can add a bit of butter and sour cream.
If you prefer, you can also bake the Annabelle potatoes in the microwave. Poke holes in your potatoes with a fork and microwave for 5 to 7 minutes depending on the microwave.