Equipment
Ingredients
Potatoes
- 1000 g yukon gold potatoes, peeled and cut into 5cm chunks
- 15 g kosher salt
Flavor & Emulsion
- 80 ml extra virgin olive oil
- 4 garlic, peeled and lightly smashed
- flaky sea salt
- black pepper
Nutrition (per serving)
Method
Place the potato chunks in a large pot and cover with cold water by at least 2cm. Add the kosher salt. Bring to a boil over high heat at 100°C/212°F.
Reduce the heat to medium-low and simmer the potatoes until they offer no resistance when pierced with a fork.
While the potatoes cook, combine the extra virgin olive oil and crushed garlic in a small saucepan over low heat. Poach gently until the garlic is fragrant and lightly golden, then remove from heat.
Carefully scoop out and reserve 120ml of the starchy cooking water. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess surface steam to evaporate.
Return the dried potatoes to the large pot off the heat. Using a potato masher, crush the potatoes thoroughly until no large lumps remain.
Discard the garlic cloves from the oil, or mash them into the potatoes if preferred. Gradually pour the infused oil over the potatoes, folding gently. Add the reserved cooking water a splash at a time until a creamy emulsion forms. Season with flaky sea salt and black pepper.
Chef's Notes
- Starting potatoes in cold water is essential. It ensures the outside and inside of the potato cook evenly, preventing the exterior from turning to mush before the center is tender.
- Using the starchy potato cooking water is a classic Italian technique. The starch acts as an emulsifier, binding with the olive oil to create a remarkably creamy texture without dairy.
- Steeping whole crushed garlic in the olive oil extracts the savory, aromatic flavors of the garlic without the sharp, pungent bite of raw garlic.
- Yukon Gold potatoes are naturally buttery in flavor and possess a medium starch content, making them the superior choice for mashing over waxy reds or excessively starchy russets.
Storage
Refrigerator: 5 days — Store in an airtight container. Emulsion may stiffen when cold.
Freezer: 1 month — Texture may become slightly grainy upon thawing. Reheat gently with a splash of water.
Reheating: Warm gently on the stove over low heat, adding a splash of water or olive oil to restore the creamy texture.
