Equipment
Ingredients
Vegetables
- 1000 g russet potatoes, peeled and cut into 5cm chunks
Dairy & Seasoning
- 85 g unsalted butter, cubed
- 180 ml whole milk
- 10 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the peeled and chopped potatoes in a large pot and cover with cold water by at least 2cm. Season the water generously with salt (it should taste like the sea).
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and can be easily pierced with a fork without resistance.
Drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot and set over low heat for 1-2 minutes to steam off excess moisture, shaking the pot gently.
While the potatoes steam dry, warm the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is steaming (do not boil).
Mash the potatoes using a potato masher or pass them through a ricer for a smoother texture. Pour the warm milk and butter mixture over the potatoes gently.
Stir the mixture gently with a spoon or spatula just until combined and creamy. Season with 10g salt and freshly ground black pepper to taste. Serve immediately.
Chef's Notes
- Always start root vegetables in cold water; dropping them into boiling water cooks the outside before the inside.
- Warm liquid absorbs much better into the starch than cold milk, keeping the potatoes hot and fluffy.
- If you want restaurant-style ultra-smooth potatoes, use a ricer or tamis (drum sieve) instead of a hand masher.
- Russet or Yukon Gold are best; waxy potatoes like Red Bliss will result in a gummy mash.
Storage
Refrigerator: 4 days — Store in an airtight container. Surface may oxidize slightly.
Freezer: 1 month — Freezing can alter texture; reheat with additional butter and milk to emulsify.
Reheating: Reheat gently on the stove with a splash of milk, or microwave at 50% power stirring frequently.
