Creamy Mashed Potatoes
Ingredients
- 1,000 gPotato (peeled and quartered)
- 150 gUnsalted butter (cold, diced)
- 250 mlWhole milk (very hot)
- 1 pinchFleur de sel
- 1 pinchNutmeg (grated)
Method
A smooth, airy texture that coats the palate, defined by the rich taste of fresh butter and a hint of nutmeg. Dense yet light, without any stickiness.
- 1
Place potatoes in a pot of cold, heavily salted water. Bring to a boil. Cook until a knife tip slides into the center without any resistance.
- 2
Drain thoroughly. Return the potatoes to the hot pot over medium heat for 1 minute. Stir to evaporate all moisture; the flesh should look dry and floury.
- 3
Pass the potatoes through a food mill or a manual ricer into a mixing bowl. Avoid immersion blenders which break the starch and make the mash gummy.
- 4
Incorporate cold butter cubes while whisking vigorously. Gradually pour in hot whole milk to loosen the mixture until supple and glossy. Finish with nutmeg.
Frequently asked questions
How do you get this dish right?
- The secret is in the drying process: if the flesh is damp, it won't absorb the butter.
- Always heat the milk before adding it to avoid a thermal shock that would seize the starch.
How long does this dish keep?
Keeps for 3 days in the fridge. To reheat, add a splash of milk and stir gently in a saucepan to restore creaminess.
