Michelin Star Mashed Potatoes – Bruno Albouze

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Boil the whole potatoes, skin on, for 35 minutes until fork tender, then drain.
2. While still hot, peel the potatoes.
3. Pass the hot potatoes through a food mill or potato ricer.
4. Return the potatoes to the pan over heat, stirring often. Gradually beat in the butter while stirring constantly.
5. Gradually whisk in the hot milk, starting slowly, then whisk more vigorously until light and airy. The finished purée should be rather runny rather than firm.
6. Season with salt and pepper to taste. For extra smoothness, pass through a fine mesh tamis.

Summarized from Bruno Albouze's video. Watch it for the details.

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