As you’d probably expect based on the recipes I share here, my social feed is full of food. Pictures, quick clips, full recipes, people walking you step by step through what they’re making.
Last week I came across a video from
Adam Byatt showing how they make “mash” in his Michelin-starred kitchen. That alone got my attention. The video runs about ten minutes and goes deep into the details. Early on and again at the end, he makes a point to say he wouldn’t make these at home. They take time, use a lot of butter, and aren’t exactly light on calories.
Naturally, that sounded like a personal challenge.
Like the quote above, just applied to the kitchen, it never really gets easier, it just tastes better. So I gave it a shot. It’s a bit of work. I used about 1.5 lbs of Honey Gold potatoes, which are a little closer to the waxier French-style potatoes they use in restaurants. I still ended up using about a cup of butter and a third cup of cream. I only put them through the sieve once, and even with that shortcut, the result was exactly what you’d hope for. Simple, smooth, velvety mash.
Here’s the version I followed and adapted:
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut evenly
- Salt
- 8–12 tbsp cold butter (cut into pieces)
- 1/2 cup heavy cream (warmed)
Instructions
Place potatoes in a pot with cold salted water. Bring to a gentle boil and cook until completely tender.
Drain and return potatoes to the pot over low heat for 1 to 2 minutes to remove excess moisture.
Pass potatoes through a fine mesh sieve while still hot.
Return to pan over low heat. Add butter piece by piece, stirring constantly and allowing each addition to absorb.
Once potatoes stop absorbing butter easily, pass them through the sieve a second time.
Return to pan. Add a bit more butter and warm cream, stirring until smooth and silky.
Season with salt to taste and serve immediately.
Serving Tip: Perfect alongside a steak, especially one with a strong coffee rub like Redeye Express.
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