Creamy Mashed Potatoes

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 522
• Protein: 8 g
• Carbs: 44 g
• Fat: 34 g

Ingredients

• 1000 g Potato ( peeled and quartered )
• 150 g Minimum butter sweet ( cold, diced )
• 250 ml Whole milk ( very hot )
• 1 pinch Fleur de sel
• 1 pinch Nutmeg ( grated )

Instructions

1. Boiling the potatoes

   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. Drying the mash

   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. Mashing

   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. Mounting with butter and milk

   Incorporate cold butter cubes while whisking vigorously. Gradually pour in hot whole milk to loosen the mixture until supple and glossy. Finish with nutmeg.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. To reheat, add a splash of milk and stir gently in a saucepan to restore creaminess.