- 300gm of sliced potatoes
- 30gm of Fernleaf Full Cream Milk Powder + 100ml of warm water
- Salt and pepper to taste
- 10gm of unsalted Anchor Butter
- Steam the sliced potatoes for 30 minutes.
- Mash the steamed potatoes with a fork
- Add salt, pepper, and butter to taste
- Add the Fernleaf milk mixture slowly into the mashed potatoes and mix until smooth and creamy.