Mashed Potatoes
Ingredients
- 1 kgPotato (peeled and cut into chunks)
- 150 gUnsalted butter (cold, diced)
- 200 mlWhole milk (hot)
- 10 gGray sea salt
- 1 pinchBlack pepper ground
Method
A creamy texture that coats the palate, with the clean taste of butter and dried potato. The mash must be smooth, lump-free, and hold its shape on the plate.
- 1
Peel the potatoes. Cut them into regular large chunks to ensure even cooking. Rinse with cold water to remove excess starch.
- 2
Start cooking in cold salted water with grey sea salt. Bring to a boil then lower the heat. A knife tip should slide in like butter when done.
- 3
Drain thoroughly. Return the pieces to the hot pot over low heat for 1 minute. Stir to evaporate all residual moisture: this is the secret to a mash that doesn't weep.
- 4
Pass the potatoes through a food mill. Incorporate cold butter in chunks, then loosen with hot whole milk. Whisk vigorously until the mash is shiny and smooth. Season with ground black pepper.
Frequently asked questions
How do you get this dish right?
- Never blend mash with an electric mixer, the starch breaks and gives a nasty elastic texture.
- Drying the flesh after cooking is the crucial step so the butter can penetrate the heart of the potato.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat in a bain-marie adding a splash of milk to restore suppleness.
