Old-fashioned Mashed Potatoes

A smooth, creamy texture that coats the spoon. Experience the warmth of infused milk and the richness of butter melting into perfectly dried potatoes.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 514
• Protein: 7 g
• Carbs: 43 g
• Fat: 33 g

Ingredients

• 1 kg Potato ( peeled )
• 150 g Minimum butter sweet ( cold, cubed )
• 200 ml Whole milk ( very hot )
• 2 pinch Fleur de sel
• 1 pinch Nutmeg ( grated )

Instructions

1. Preparation and cooking

   Peel the potatoes. Place them in a pot of cold water with a large pinch of salt. Bring to a boil and cook until a knife slides in effortlessly.

2. Drying the potatoes

   Drain thoroughly. Return the potatoes to the warm pot over low heat for 2 minutes. Stir to evaporate residual moisture; the surface should look floury.

3. Milling

   Pass the potatoes through a food mill with a fine disk into a clean pan. Never use an immersion blender or you will end up with a gluey texture.

4. Finishing with butter and milk

   Whisk in cold butter cubes vigorously. Gradually pour in the hot whole milk. The purée should become supple and glossy. Finish with nutmeg.

Chef's tips

• Starting with cold water is mandatory for even cooking through to the center.
• The drying step over the heat is the secret to allowing the potatoes to absorb maximum butter.
• Use starchy potatoes for the best results.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a double boiler, adding a splash of milk to loosen the texture.