Imported from Instagram
Silky Smooth Mashed Potatoes
A technique-driven recipe for achieving restaurant-quality, ultra-smooth mashed potatoes using a ricer and a drum sieve for a lump-free finish.
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Ingredients
- 2 lb Potatoes (Unpeeled; scored around the middle)
- Salt (For boiling water and final seasoning)
- 0.5 cup Unsalted Butter (Heated until hot)
- 0.5 cup Whole Milk (Heated until hot)
Steps
- 1
Do not peel the potatoes. Use a knife to score a shallow line around the middle of each potato.
- 2
Place the potatoes into a pot and cover with cold water. Do not use hot water to start.
- 3
Add a generous amount of salt to the water and bring to a boil.
- 4
Boil the potatoes until they are fork-tender, then drain the water.
- 5
Leave the potatoes in the pot or a colander to steam-dry for a few minutes.
- 6
Pull the skins off the potatoes; they should slip off easily thanks to the score mark.
- 7
Pass the peeled potatoes through a Mouli or a potato ricer into a clean bowl for a consistent texture.
- 8
For an extra smooth finish, push the riced potatoes through a fine drum sieve using a spatula.
- 9
Heat the butter and milk together until nice and hot.
- 10
Gradually mix the hot butter and milk into the potatoes. Ensure the liquid is hot to prevent the potato starch from seizing.
- 11
Taste the mash and add more salt if needed before serving.
Notes
Using cold dairy will cause the potatoes to seize and become gummy. The drum sieve step is optional for home cooking but essential for a professional 'silky' finish. Scoring the potatoes before boiling makes peeling much faster and keeps the potato flesh dry.
Nutrition per serving
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