Are you a mashed potato lover? Mashed potatoes are often served alongside main dishes at Western restaurants. Their smooth texture spreads softly in your mouth, leaving a delicate mashed potato aroma and a lingering aftertaste. What are the secrets to making smooth mashed potatoes?

Which type of potato is best for mashing potatoes?

Potatoes come in many varieties, including yellow-skinned, red-skinned, and purple-skinned varieties. They can be categorized by texture into floury and waxy potatoes. Floury potatoes have a high starch content, resulting in a denser, softer flesh, making them ideal for mashing. Waxy potatoes, on the other hand, have a lower starch content and a firmer texture.

To make smooth mashed potatoes, choose floury potatoes or Russet potatoes.

Adding cream to mashed potatoes adds flavor and smoothness.

Western-style mashed potatoes have a light, milky aroma, thanks to the addition of butter and milk, which are crucial for their aroma and texture.

When cream is added to ordinary mashed potatoes, the fat is incorporated, adding a richer flavor. Milk, on the other hand, adds a milky flavor and moistness, preventing it from being too dry or difficult to stir, creating a smooth texture.

Using heavy cream is another accompaniment, resulting in a slightly different flavor.

Seasoning with salt and pepper completes the mashed potatoes. Let’s take a look at the key points to keep in mind during the steps.

Steps

1. Boil the potatoes:

Start by boiling the potatoes in cold water. Boiling in cold water allows the potatoes to heat evenly as the water heats up. Add a pinch of salt to the water and boil the potatoes, skin on, for about 20 minutes, until they can be pierced with a knife or fork. Remove and peel.

Cooking potatoes with the skin on can also help prevent excess starch from being released. If you prefer to peel or chop them before cooking, be aware that starchy potatoes can easily dissolve starch and become soft, so you’ll need to pay attention.

2. Mash:

Use a masher or blender to puree the potatoes. If you don’t have a utensil, a fork will also work. Alternatively, sieve the potatoes for a smoother consistency.

3. Add butter and milk:

Add a few butter cubes to the mashed potatoes and stir. Gradually add the heated milk. The more milk, the moister the mash. Alternatively, melt the butter in the milk while it’s heating, then add it to the mashed potatoes and mix thoroughly. Use milk to adjust the consistency and smoothness to your liking.

4. Add salt and pepper:

Add salt and pepper to taste to enhance the flavor of the mashed potatoes. Sprinkle with parsley for a touch of flavor.

Mashed Potato Recipe

You can refer to chef Joël Robuchon’s recipe for the following proportions:

Ingredients: (Serves 6)

1 kg potatoes (Ratte or BF15)

250 g butter

250 ml whole milk

Salt and pepper

Recommended Instructions:

Boil the potatoes in cold water. Puree them in a vegetable masher and drain. Let the mashed potatoes fall into the pot below.

Reheat the mashed potatoes over low heat, stirring constantly to release any moisture.

Mix the mashed potatoes with the cold butter.

Stir in the cold butter, then add salt, then the hot milk, stirring constantly. Season with pepper to taste.