Recipe No 242 component

Silky mash potatoes

The name of this recipe is a reference to the perfectly smooth texture we achieve by using a tamis or fine-mesh lab sieve. We’ve tried so many different techniques, including multiple passes through a potato ricer, but nothing can duplicate the lump-free texture achieved by the method used in this recipe.

Everyone is likely to have their own ideas about how much butter and milk to use (if any) and any personal preferences in this regard will not impact this technique. The crux of the process is prior to the addition of these ingredients. We’ve included our proportions here because they result in a buttery mash which doesn’t frighten those guests with an eye on their waist.

We cook our potatoes in their skins, which somewhat extends the cooking time but arguably improves the flavour.

Time

Prep:

Total:

Difficulty
very easy
Yield
4–6 serves • 600 g
Special equipment
potato ricer
Metric Imperial

Processes

  • Floury potatoes, washed, whole (6 medium)
    750 g
  • Water
    as needed
  1. 01
    Combine in a saucepan over high heat. Cover.
  2. 02
    Bring to boil. Reduce to simmer.
  3. 03
    Simmer until potatoes are soft, about .
  4. 04
    Drain. (Wipe the saucepan clean ready for use in step 09.)
  5. 05
    While still very hot, hold each potato with a clean dish towel and remove skins with a butter knife. Cut each potato in 1" / 2.5 cm chunks and spread out in a single layer to allow the pieces to release excess steam, about .
  6. 06
    Push through a potato ricer into a large bowl. Ensure that each piece of potato has passed through the ricer at least once.
  7. 07
    Pass the potato, in batches, through a tamis or fine-mesh lab sieve.

  • Milk (⅔ cup + 2 tbsp)
    200 g
  • Salt
    6 g
  1. 08
    Combine in a separate small saucepan and keep warm over very low heat.

  • Butter, diced
    100 g
  1. 09
    Add to cleaned saucepan set over a low heat.
  2. 10
    Add potatoes .
  3. 11
    Add milk mixture to pan, a little at a time, and stir to fully combine after each addition.
  4. 12
    Bring to serving temperature, stirring often.

Notes

The finer the mesh of your tamis or sieve, the finer the texture, however, we’ve found that beyond a certain point there is no perceived improvement to the mouthfeel—although it is much more difficult to pass the potato through very tiny mesh. Look for a lab sieve with the same mesh as those 'spatter guards' you find in kitchen supply shops; in fact, that is what we currently use. When we find the correct mesh size, we will update this recipe.

The type of potato you use will also impact the results. Potato varieties do vary throughout the world, but Charlotte, Coliban and King Edward are known to be good if you can get them. Look for 'floury' types. We have used some so-called 'all rounders' with success, though, such as Desiree and Red Rascal.

The potato ricer (step 06) may seem unnecessary, but we’ve discovered that it is much harder to pass the potatoes through the sieve if you omit this step.

We use a pastry scraper to smear small amounts of potato across the sieve. Any tool with a wide, flat surface that is easy to grip will work for this purpose.

Making ahead

Complete step 01 to step 07 and keep in the refrigerator covered with a clean, light cloth until before service. Proceed with step 08.

Storing

keeps in the fridge for up to 24 hours

Categorisation

Category
component
Meal
component
Cuisine
french
Diet
vegetarian
Tags
mash mash potato pommes pommes puree potato