Ultimate Mashed Potato
This recipe creates a velvety and buttery potato purée that will elevate any meal to a whole new level. Creamy, smooth, and full of rich flavor, this dish is a true indulgence perfect for special occasions or whenever you crave a comforting side dish.
— Constant Cookbook
Ingredients
- 1kg/2¼lb charlotte potatoes
- 1 tbsp salt
- 300g/10½oz cold butter
- warm milk
Instructions
- Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool.
- Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water.
- Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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