Crushed potatoes with salted butter

Tender flesh that crushes easily under a fork, bound by a nutty scented butter. The texture remains rustic with visible chunks to maintain character on the palate.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 306
• Protein: 5 g
• Carbs: 34 g
• Fat: 16 g

Ingredients

• 800 g Potato ( peeled )
• 60 g Salted butter ( cold cubed )
• 50 ml Cream ( liquid )
• 2 tbsp Parsley ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Garlic optional ( finely minced )

Instructions

1. Boiling the potatoes

   Place peeled potatoes in a pot of cold water with a pinch of grey sea salt. Bring to a boil. They are ready when a knife blade slides in without resistance, like butter.

2. Drying the potatoes

   Drain the potatoes. Return them to the hot pot over turned-off heat for 1 minute. Steam must escape so the flesh is dry and absorbs the fat better.

3. Rustic crushing

   Roughly crush with a fork while incorporating cold cubed salted butter. We are not looking for a smooth mash, but a heterogeneous mixture where chunks are still visible.

4. Binding and seasoning

   Add the cream and chopped parsley. Add a grind of black pepper. Mix barely enough so the sauce coats the pieces without turning them into a paste.

Chef's tips

• The secret lies in drying the potatoes after draining: if they are damp, the butter won't penetrate the flesh.
• Don't overwork the mixture, otherwise the starch will make the mash elastic and sticky.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a saucepan with a splash of milk to loosen the texture.