This divine potato mash is based on Guillaume Brahimi’s version but I have simplified it slightly for the home cook.
|Preparation Time:||15 minutes|
|Cooking time:||40 minutes|
- 600g medium Dutch Cream or Desiree potatoes, unpeeled
- sea salt, to taste
- 200ml milk
- 200g chilled unsalted butter, cubed
Scrub the potatoes well. Place in a saucepan, cover with water and add 1 teaspoon salt. Bring to the boil and boil for 30 minutes or until the potatoes are very soft in the centre, when tested with a skewer. Mash the hot potatoes* until very smooth. Return potatoes to the clean saucepan and heat, stirring with a wooden spoon to remove any excess moisture. Heat half the milk and add to the mash together with 50g butter, stirring to combine. Pass the mash through a fine sieve back into the saucepan - this is optional but results in a super smooth mash. Just prior to serving, reheat and gradually mix in enough butter and remaining hot milk to make a rich, creamy mash that is your desired consistency. Season to taste and serve.
* TO MASH POTATOES use either of these methods:
1. Use a tea towel to hold the hot potato and peel off the skin with a small knife. Mash well with a potato masher or press through a sieve.
2. Use a potato ricer, and press the whole unpeeled potato through the ricer, leaving the skin behind.
If your mash is too runny, heat, stirring continuously to evaporate some of the liquid and help it thicken.