Imported from the web

Trinity’s Rich Mashed Potatoes

Name: Trinity’s Rich Mashed Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Ratte potatoes (peeled); Water (for cooking the potatoes); 250 g Unsalted butter (cold and diced); 0.006666666666666667 ml Double cream (cold; source states 2/300 ml, interpreted as 200–300 ml, midpoint used for nutrition only); Maldon salt (season the cooking water and adjust to taste); Whole milk (cold; use to re-emulsify the mixture)

Recipe by Adam Byatt Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

A restaurant-style mash made with waxy Ratte potatoes, generous cold butter, and double cream. The potatoes are passed through a tamis for a smooth texture, then worked with the dairy until rich and emulsified.

4 servings55 minFrench

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Ingredients

500 g Ratte potatoes (peeled)
Water (for cooking the potatoes)
250 g Unsalted butter (cold and diced)
0.006666666666666667 ml Double cream (cold; source states 2/300 ml, interpreted as 200–300 ml, midpoint used for nutrition only)
Maldon salt (season the cooking water and adjust to taste)
Whole milk (cold; use to re-emulsify the mixture)

Steps

1
Peel the Ratte potatoes and wash them well.
2
Put the potatoes in a pan of cold water and season the water well with Maldon salt.
3
Bring the pan slowly to a simmer, or a gentle boil; avoid boiling rapidly.
4
Cook until a knife can be inserted into a potato and the potato drops off the end of the knife. Turn off the heat.
5
Leave the potatoes in the water for 2–3 minutes, then drain them well.
6
While the potatoes are still hot, pass them through a tamis twice.
7
Transfer the hot potato to a heavy pan over low heat.
8
Add some of the cold, diced butter and some cold double cream. Gently mix to begin emulsifying them into the potatoes.
9
Add Maldon salt, then work the mixture thoroughly so the potato takes up the fat. Continue adding the remaining butter and cream in stages, mixing well after each addition.
10
Switch to a whisk and work the potato to develop its starch and smooth out small lumps. Continue cooking over medium heat until the mixture thickens and the fat begins to split.
11
Re-emulsify the mixture with cold milk, adding only as needed to bring it back together.
12
Taste and adjust the seasoning if needed, then serve.

Notes

The source gives the cream amount as “2/300ml,” which is ambiguous; the ingredient entry uses 250 ml as a midpoint estimate for nutrition, not as a definitive source quantity. It does not specify how much cold milk to use. The video also shows passing the finished mash through a chinois for extra smoothness, while noting this is optional; the written recipe instead specifies passing the potatoes through a tamis twice.