If you want to make the perfect mashed potatoes, served as good as in any top restaurant, then there are a few steps to follow. It might not be as quick to make as a normal creamy mash potato recipe, but it takes them to another level. This recipe makes the Perfect Mashed Potato, rich, creamy, buttery and smooth in texture – everything that you could want in a mash – the French term Pommes Purées probably gives you a good idea of how the dish should be. The initial long par-boil at 72C prepares the potato for the later boiling at a higher temperature and the mashing. We also recommend making your own Home-Made Butter (it takes 10 minutes) to go in the perfect mash.
Perfect Mashed Potato (Pommes Purées) Recipe
Any firm white potato can make a good mash, but certain varieties can make a great mash – use a firm floury potato – King Edward, Desiree or Maris Piper are recommended. Conversely of the waxy potatoes Charlotte can make a very good mash using this method.
It may look like there is too much butter and milk in the recipe, but the potatoes will hold it – they will come together, and the mixture will not split.
- 1kg potatoes
- 1 tbsp salt (for the salted water)
- 250g cold butter (cut into cubes)
- 150 ml milk (warmed)
- ground sea-salt and black peppercorns (to taste)
- To make mustard pommes purées add in 30g of whole grain mustard.
Peel the potatoes and cut them into similar medium-sized pieces, so that they will all cook at the same speed. Place them into a colander and run them under cold water to wash off any starch from peeling.
Put a large saucepan of unsalted water on to heat, until it reaches a temperature of 80C – use a cook’s digital thermometer to check. Add the potatoes (which will drop the temperature to about 70C). Simmer the potatoes for 30 minutes at a constant 72C to 75C. After 30 minutes drain the potatoes in a colander and run them once again under running cold water until completely cool.
Rinse the saucepan and refill it with water and add the salt – add enough water to just cover the potatoes. Bring it up to the boil, then lower to a high simmer. Add the cooled potatoes, put the lid on, and cook them at a high-simmer until very soft and tender. Completely drain the potatoes, and empty the water from the saucepan, then place them back in the pan. On a low heat steam and gently shake the pan to get rid of any remaining water. Remove from the heat.
Put the potatoes into a potato ricer (in batches if need be) and rice the potatoes over a bowl containing the diced cold butter. Mix and scoop up the buttery mash from the bowl and push it through a sieve – the best sieve to use a is a chef’s drum sieve, using a plastic scraper – this gives the potatoes the perfect silky and light texture you are looking for. Season with ground sea-salt and black peppercorns and gradually whisk in the warm milk and beat until the mash becomes ‘perfect’. To make mustard pommes purées stir in the whole grain mustard. Spoon into a serving dish. Serve.