Michelin Star Mashed Potatoes #youtubeshorts #shorts #holiday #thanksgiving #food #

By Bruno Albouze · 45 min

Ingredients

Instructions

1. Boil the potatoes, skin on, for 35 minutes until fork tender, then drain.
2. While still hot, peel the potatoes (a large bowl wrapped in plastic cling with a hole in the centre can help hold them).
3. Pass the hot potatoes through a food mill or potato ricer.
4. Reheat the mashed potatoes in the pot over heat, stirring often, and 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 result should be looser than firm.
6. For an ultra-smooth texture, pass the mash through a fine mesh tamis.
7. Season with salt and pepper to taste; the potatoes will keep absorbing moisture as they rest.

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

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