Old-fashioned Mashed Potatoes
Ingredients
- 1 kgPotato (peeled)
- 150 gUnsalted butter (cold, cubed)
- 200 mlWhole milk (very hot)
- 2 pinchFleur de sel
- 1 pinchNutmeg (grated)
Method
A smooth, creamy texture that coats the spoon. Experience the warmth of infused milk and the richness of butter melting into perfectly dried potatoes.
- 1
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
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
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
Whisk in cold butter cubes vigorously. Gradually pour in the hot whole milk. The purée should become supple and glossy. Finish with nutmeg.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently in a double boiler, adding a splash of milk to loosen the texture.
