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Recipe Credit: Chef Alain Bosse
Ultimate Mashed Potato
3 lbAnnabelle Potatoes1.5 kg
1 tspSea Salt5 ml
1 tspMilled Black Pepper5 ml

The Annabelle potato is naturally buttery, so you don't need the butter. You can leave the skin on or off - your preference. I usually keep the skin on, since that is where a lot 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. 25-30 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 more delicious Annabelle recipes, please visit www.annabellepotatoes.com

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