Breville Discover the Best Recipes with a Potato Masher for Gnocchi and Mashed Potatoes

Potato Gnocchi

Serves 4–6

INGREDIENTS

1 kg medium size Desiree, Dutch Cream or Nicola potatoes

1 egg, lightly beaten

¾cup (110g) plain four, plus extra for dusting salt

METHOD

1.Peel potatoes and cut into 2.5cm pieces. Place potatoes into a large saucepan and cover with cold water. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20–25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.

2.Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1–2 minutes to remove excess moisture. Remove from heat and allow to cool for 5 minutes.

3.Assemble the motor body with the potato masher attachment set to the finest setting; using speed 15 mash potatoes until smooth. Do not over process as this will cause the potatoes to go gluey.

4.Place potato onto a clean flat work surface and make a well in the centre. Pour egg into the centre and add flour and salt. Knead mixture gently together to form a soft dough.

5.Cut dough into 10 portions and roll into a long thin logs 2cm in diameter. Cut each log into 1.5 cm portions.

6.Bring a large pot of water to the boil; once boiling add salt. Gently drop 20–25 gnocchi into cooking water. Stir once; when gnocchi rises to the top, scoop out with a slotted spoon and place into a large bowl. Repeat with remaining gnocchi.

Serve gnocchi with pesto on page 32.

Creamy Mashed Potato

Serves 4–6

INGREDIENTS

1 kg medium size brushed potato such as Sebago

80g butter 200ml warm milk Salt, to taste

METHOD

1.Peel potatoes and cut into 2.5cm pieces. Place potatoes into a large saucepan and cover with cold water. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20–25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.

2.Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1–2 minutes to remove excess moisture. Remove from heat and allow to cool for 5 minutes. Transfer potatoes to a straight sided bowl or mash in saucepan. Add the butter and warm milk.

3.Assemble the motor body with the potato masher attachment set to the desired masher setting; using speed 15 mash potatoes until smooth. Do not over process as this will cause the potatoes to go gluey.

Season to taste with salt and serve.