Years aho I used to mess around with milk, cream, butter seasonings
etc.
Now I simply add a raw egg or two - organic, free range ones.
Less mess, less cholesterol, far better results!
When the potatoes are cooked, drain and gently mash then add one egg.
If mixture isn't the right consistency add another egg (or milk, cream
whatever)
One of these days I am going to try mashing the spuds with the yolks
then add the whites (which I've stiffly beaten) and see how that works.
As far as family and friends are concerned, my mashed potatoes are to
'die for'.... salmonella not withstanding!
Probably wouldn't try this with very young infants or pregnant ladies,
but for the rest of us, they are really superb. The yolks add that dash
of colour and richness while the whites give a light and 'gooey'
texture to the spuds.
If you are at all concerned about using 'raw' eggs, just nuke in the
microwave for 30-45 seconds, or return to the stovetop to cook the
eggs, thought the heat from the hot, boiled potatoes should be
sufficient to actually cook off the eggs and any harmful bugs.
One thing the ravening hoardes do enjoy is my garlic mash - when
boiling the potatoes add 3-4 whole cloves of garlic, then cook. No need
to remove them, just mash them up with the spuds and add eggs as above.
Truly delicious!
