Use the fine disc for homemade jellies,
creamy sauces and baby food, the medium disc for
apple sauce, mashed potato, and
the coarse disc for tomato pizza toppings and chunkier
sauces. Our food mill has a convenient release mechanism that
makes it easy to exchange discs and disassemble for storage.
Three legs hold the Food Mill securely over bowls and
saucepans, keeping it out of your food.
How do I make the best mashed potato?
Although our vegetable mill has many uses, here is an
example of how it can make an immediate difference to
your cooking. To make the perfect mashed potato, peel
your potatoes and put in the saucepan. Cover with water
and add some salt. Bring to the boil and simmer gently
until cooked (if you insert an office
, a cooked potato twill fall off the knife under
its own weight). Drain the potatoes and let them stand
so that they can dry off a bit. Fit the medium disc into
the vegetable mill, and place it over a saucepan. Half-fill
the mill with potatoes and turn the handle, forcing the
potato through the disc into the saucepan below. Use a
wooden spoon to bring potato down towards the disc if
necessary. Keep on adding potatoes until thay have all
been pureed. Remove the mill from the top of the saucepan.
Add a teaspon on mustard, a knob of butter, a drop of
butter and a tablespoon of crème fraîche. Season with
salt and pepper if necessary. In the kitchen, white pepper
is generally used, as this does not affect the colour
of the food. You will find that the consistency of the
potato processed with this mill is just so perfect, you
will not want to make mashed potato any other way again!