Potato mash

Potato mash

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Joël Robuchon was once voted ‘chef of the century’. He would often quip that his reputation was made on his green salad and mashed potato. It was while working for one of his alumni that I learnt the fine art of pomme purée. The secret is in the quality of the potato, the quality and amount of butter (M. Robuchon’s recipe is almost 50 per cent butter!), good old-fashioned elbow grease and a light seasoning from the sweat of your brow. This recipe is a little more user friendly (in terms of the heart-stopping quantities of butter) and being ‘allowed’ to use a whisk. I lost many layers of skin from the palm of my hand using the required wooden spoon.

Ingredients

Quantity Ingredient
500g dutch cream potatoes or any high-quality waxy potato
rock salt
165ml milk
165g cold unsalted butter, diced
murray river pink salt

Method

  1. Preheat the oven to 230°C.
  2. Wash the potatoes under cold running water and pat them dry.
  3. Fill the base of a roasting tin with rock salt. Put the potatoes in the tin and cover with aluminium foil. Bake for 45 minutes or until fully cooked through.
  4. While still hot, remove the potato skins with the back of a small knife.
  5. Pass the warm potatoes through a potato ricer.
  6. Warm the milk in a small saucepan over medium heat.
  7. Put the potato in a large saucepan over medium heat with half the warm milk. Gradually whisk in the cold butter. Adjust the thickness of the mash with the remaining milk. Whisk quite vigorously to develop a nice shine on the potato. Season with pink salt to taste.
  8. Pass the mash through a drum sieve. Serve hot. If necessary, reheat the mash with a little milk before serving.
Tags:
best
kitchen
basics
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pei modern
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