Serves 1
Directions
- 1Place unpeeled potatoes in a pot, add salt and water, and boil.
- 2Drain the boiled potatoes and peel them while hot, using a paper towel to protect your hands.
- 3Press the peeled potatoes through a ricer into a pan.
- 4Cook the riced potatoes on low heat to remove excess moisture.
- 5Pass the potatoes through a fine-mesh sieve into a mixing bowl.
- 6Transfer potatoes back to the pan and incorporate the butter.
- 7Add salt and hot milk, whisking quickly to maintain the emulsion.
Ingredients
- 500 g la ratte potato
- 250 g butter
- salt
- milk
Equipment
potcolanderricersievewooden spoonwhisk
Tips
- Work quickly when peeling and ricing the potatoes to ensure they do not lose heat.
- Whisk quickly after adding milk to prevent the emulsion from breaking.
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