Michelin Star Mashed Potato

Serves 1
tiktok.com

Directions

  1. 1Peel the Ratte potatoes and place them into cold, salted water.
  2. 2Bring the potatoes up to a slow boil; do not rapidly boil them as it will change their composition.
  3. 3Turn off the heat when you can stab a potato with a knife and it drops off the end.
  4. 4Allow the potatoes to sit in the water for 2-3 minutes.
  5. 5Drain the potatoes well, ensuring they remain hot.
  6. 6Pass the hot potatoes through a tamis twice for ultimate smoothness.
  7. 7Return the hot mashed potato to a nice heavy pan and place it on a low heat.
  8. 8Add cubed unsalted butter to the potatoes and gently mix it in.
  9. 9Pour in double cream and continue to gently mix.
  10. 10Add a bit of salt.
  11. 11Continue to work the butter into the potatoes, adding more as needed, until the potato can no longer absorb butter and starts to split.
  12. 12Switch to a whisk and vigorously work the potato to incorporate starch for a firmer texture and to accept more butter.
  13. 13Cook over a medium heat until the fat begins to split.
  14. 14Re-emulsify the mixture using cold milk if the fat begins to split.
  15. 15Pass the mash through a chinois for an even smoother, restaurant-quality texture.
  16. 16Return the smooth mash to the pan.
  17. 17Season if needed.

Ingredients

  • 500 g Ratte potatoes
  • 250 g unsalted butter, cold/diced
  • 200 ml double cream
  • Maldon salt

Equipment

heavy pantamiswhisk

Tips

  • Boil potatoes slowly to maintain their composition.
  • Keep potatoes hot throughout the mashing process.
  • Work the potato vigorously to allow it to absorb as much fat as possible without splitting.
  • Re-emulsify with cold milk if the fat begins to split.