Mashed Potatoes
6 servings
50 minutes
The foundation of everyday culinary life is mashed potatoes. It can be used as a side dish with anything. The main thing to know about mashed potatoes is that the potatoes should have a high starch content - this gives a better structure, butter, milk and cream should not be overlooked, the egg is optional, but it gives smoothness and color if you use only the yolk, without the protein. In fact, mashed potatoes with protein should only be prepared in a fit of unbearable laziness. Compliance with all technical requirements contributes to the inevitable assignment of such epithets as tender, airy and delicious.
1
Potatoes — better from a starchy variety, Robuchon uses the French ratte variety — wash and clean from dirt without peeling. Place it in a pot, cover with two liters of cold water, add a tablespoon of coarse salt, and bring to a gentle boil. Cook for 25 minutes, so that in the end, a knife easily goes in and comes out clean from the potato.
- Potato: 1 kg
- Coarse salt: 1 tablespoon
2
Remove the potatoes, peel them, and pass them through a vegetable mill or potato press (more labor-intensive, but for a lighter texture, it's even better to strain through a fine sieve).
3
Transfer the result to a pan, heat it up, and stir vigorously over the fire for five minutes to dry it out.
4
Meanwhile, rinse the small pan under water, drain the excess water, and without drying it, pour in the milk. Bring it close to a boil and keep it hot.
- Whole milk: 150 ml
5
Reduce the heat under the potatoes. Cut the cold butter and add it piece by piece to the potatoes, vigorously mashing and homogenizing the mixture.
- Butter: 250 g
6
When the butter is gone, pour in hot milk and continue mashing the potatoes vigorously to achieve a uniform puree. Taste the puree and season with salt and freshly ground black pepper.
- Whole milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
