|3 lbs / 1500 g||Annabelle potatoes|
|1 tsp / 5 ml||Sea salt|
|1 tsp / 5 ml||Milled black pepper|
DirectionsThe Annabelle potato is naturally buttery so you don't need the butter. You can leave the skin on as well since that is where a lot of the nutrients are. 1) In a medium pot place potatoes and add water to the top of the potatoes, bring to a boil and cook till soft about 25 to 30 minutes. 2) Drain the water and than mash with a masher or to make them even more fluffy use a potato ricer, than simply add salt and pepper to taste. For added flavor add a bit of butter and sour cream.
This potato recipe is brought to you courtesy of Chef Alain Bosse.