Empty My Fridge
3 Michelin Star Mashed Potatoes | Chef Jean-Pierre
Ingredients
- Potato3 lb
- Saltto taste
- Milk1 cup
- Butter¾ lb
Instructions
- Put the Yukon Gold potatoes in a large pot of cold water so they are fully covered, salt the water generously, and bring to a boil.
- Cook until a toothpick slides easily into the potatoes.
- Drain the potatoes, let them cool slightly, then peel them.
- Pass the peeled potatoes through a potato ricer until smooth and lump-free.
- Gradually stir in the hot milk, adding only enough to make the potatoes pliable without making them runny.
- Press the mixture through a tamis or fine mesh strainer.
- Fold in the room-temperature butter until fully combined, then taste and adjust with salt.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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