Mashed potato appears to be a side dish, yet everyone notices when it is exceptionally good. Hot potatoes, butter and milk become a light, smooth mash that holds soft waves from the spoon.
Method, step by step
- Cut the potatoes into equal pieces and boil them in salted water until completely soft.
- Strain, then steam dry in the hot pot for one minute. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Mash with a potato masher, work in the cold butter first. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Gradually stir in the hot milk, add salt and keep warm until ready to serve. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
Practical tips and common mistakes
- Use floury potatoes, mash while hot, and never blend — the hand blender produces wallpaper glue.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Desserts
- 20 recipes in this chapter. The recipes follow the order of the website.
