Equipment
Ingredients
Main
- 4 russet potatoes, peeled and cut into eighths
- 160 ml milk, warmed
- 5 g salt
- 1 g black pepper, freshly ground
- 14 g unsalted butter, chilled
Nutrition (per serving)
Method
Place the potato pieces in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes or until the potatoes are tender when pierced with a fork. Drain the water completely.
While the potatoes drain, add the milk to the saucepan and heat over medium-low until it reaches a simmer, approximately 60°C (140°F).
Press the cooked potatoes through a ricer directly into the saucepan with the warm milk. Stir the mixture over low heat until the consistency is smooth.
Season the mash with salt and freshly ground black pepper. Serve immediately, topping each portion with a small pat of butter if desired.
Chef's Notes
- Russet potatoes are ideal for their high starch content, which yields a fluffy, light texture. Avoid waxy potatoes like Yukon Gold, as they can become gummy when mashed.
- Ensure your milk is warm before adding it to the potatoes. Cold milk can shock the starches and lead to a less creamy result.
- Don't over-process the potatoes after adding the milk. Over-mixing can activate the starches further, resulting in a gluey consistency.
- Taste and adjust seasoning generously. Potatoes are a blank canvas, and salt and pepper are crucial for bringing out their natural flavor.
- For an extra touch of richness without adding cream, a tablespoon of cream cheese can be stirred in at the end for a velvety smooth finish.
Storage
Refrigerator: 3 days — Keep in an airtight container.
Freezer: 1 month — Texture may become slightly grainy; stir well after reheating.
Reheating: Reheat on the stovetop over low heat with a splash of milk, or in the microwave covered.
