Crushed potatoes with salted butter
Ingredients
- 800 gPotato (peeled)
- 60 gSalted butter (cold cubed)
- 50 mlCream (liquid)
- 2 tbspParsley (finely chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcGarlic (finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently in a saucepan with a splash of milk to loosen the texture.
