Rudolph Mash


Prep time: 
30 minutes


Red Rudolph Potatoe Mash


  • 1 kg rudolph potatoes, peeled, cut into large chunks
  • 200ml milk
  • 500g butter, diced and cold
  • sea salt


  • Place the potatoes in a pan with cold, salted water. Bring to simmer and cook slowly, without boiling, until just cooked.
  • Drain off the water and place back on heat to dry out excess moisture.
  • Push the potatoes through a drum sieve. Use a downward motion and do not rub the potatoes.
  • Place into a clean pan and warm up.
  • Heat the milk and gradually beat into the potato.
  • Add a few knobs of butter while beating with spatula. Once butter is fully incorporated, add more. Season with salt.
  • Pass through drum sieve twice.
  • Reheat gently.