The mashed potato we serve in my Michelin ⭐️ Restaurant

Ingredients

• 2 kg Waxy Yellow Potatoes (peeled and cut into even chunks; waxy French‑type potatoes work best)
• 2 tbsp Kosher Salt (for seasoning the cooking water and final seasoning)
• 250 g Unsalted Butter (cut into cubes; use high‑quality European butter for best flavor)
• 200 ml Double Cream (heavy cream with at least 35% fat)
• 100 ml Whole Milk, Cold (helps emulsify the butter and cream)
• 1 tsp Freshly Ground Black Pepper (optional, add at the end if desired)

Instructions

1. Prepare Potatoes

   Peel the waxy potatoes, cut them into uniform 2‑inch chunks, and place them in a large pot with cold water. Add 2 tbsp kosher salt.

   Time: PT10M

2. Gentle Simmer

   Bring the water to a very gentle simmer over medium‑low heat. You should see only a few small bubbles rising slowly. Simmer for about 40 minutes, or until a knife slides into a piece and falls away easily.

   Time: PT40M

3. Drain and Cool Slightly

   Drain the potatoes in a colander, reserving the hot water. Let the potatoes sit in the hot water for 1‑2 minutes to stay warm, then drain again.

   Time: PT5M

4. Rice the Potatoes

   Pass the hot potatoes through a potato ricer (or food mill) directly into a large, pre‑heated heavy skillet. Work in batches, using a wooden spoon to push the mash through if needed.

   Time: PT5M

5. Add Butter and Cream

   Add the cubed unsalted butter to the hot mash and stir with a wooden spoon until fully melted. Then pour in the double cream and continue mixing until the mixture looks glossy.

   Time: PT8M

6. Season Lightly

   Taste and sprinkle a pinch of additional salt if needed. Do not add pepper yet; it can create specks in the final smooth texture.

   Time: PT2M

7. Emulsify with Milk

   Switch to a whisk. Add the cold whole milk in a slow, steady stream while whisking vigorously. The mash will briefly boil and thicken as the butter emulsifies with the milk.

   Time: PT5M

8. Final Butter Finish

   Turn off the heat. Add one more knob of butter (about 20 g) and a splash of cream, whisk quickly to finish the glossy sheen. Adjust salt and, if desired, add freshly ground black pepper.

   Time: PT3M

9. Serve Immediately

   Transfer the mash to a warm serving bowl, smooth the top with a spatula, and serve with gravy or as a base for a chicken pie.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g