Mashed potatoes with demi-glace sauce
4 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
1
Boil the potatoes. Drain the water.
- Potato: 1 kg
2
Thoroughly mash the potatoes.
3
Melt butter in a saucepan.
- Butter: 500 g
4
Heat the milk.
- Milk: 300 ml
5
Combine the butter and milk until achieving a uniform consistency.
- Butter: 500 g
- Milk: 300 ml
6
Pour the milk-cream mixture into the potatoes.
- Butter: 500 g
- Milk: 300 ml
7
Periodically place the pot with potatoes on a warm stove and whisk the potatoes manually in several batches until all lumps gradually dissolve.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 2 g
8
When there are no lumps left, whip the puree with a silicone spatula — it will enrich the puree with oxygen, helping to achieve a creamy taste and texture.
9
Divide the puree into plates (average portion — 200 grams). Make a well in the mashed potatoes and pour in 25 ml of sauce.
- Demi-glace sauce: 130 g
