Updated: Feb 29
Potatoes are one of those natural wonders which you can practically do anything with. One of which is my favorite, the mashed potatoes. Probably due to personal preference, I do like my mashed potatoes to be a bit chunky rather than the typical creamy silkiness ones.
I had encountered quite a bit of failed mashed potatoes in eateries; some are way too buttery or creamy, some are really blend and the worst is a soggy watery mashed potato. The key to great mashed potatoes is to cook and season probably.
I found out that recipes can only do so much and knowing the extra technical side of culinary will make an excellent chef compared to a normal chef. I mean people can pick up the world's best cookbook without being able to get the same results. A lot of experiments, researching, trying, failing and not giving up to perfect a simple dish comes into play. Like the great Pablo Picasso quoted: Learn the rules like a pro so you can break them like an artist. I had broken mine by using cayenne and two different kinda peppers as seasonings.
Anyway, I really hope you will give this recipe a try.
Yukon Gold Potatoes, 450g
Unsalted Butter, 225g
Whole Milk, 125g
Black Pepper, Pinch
White Pepper, Pinch
Sieve #50 (If you want to be extra silky)
Peel the potatoes with a peeler.
Wash them thoroughly.
Fill a pot with water.
Add in the potatoes.
Bring it to a rolling boil under medium-high heat.
Boil under fork tender.
Remove from heat and drain using a colander
Return back to the empty pot.
Cook for another couple of mins under medium heat.
Stir to prevent burning.
*This step is to cook out the extra moisture in the potatoes.*
Remove from heat.
Run the potatoes pass thru' a ricer and into a large bowl (the one which you are gonna use for the double boiler).
Add in butter and milk.
Place on the double boiler.
Cook and stir until the butter has melted. Stir, stir, stir.
Taste and adjust seasoning with salt, pepper and cayenne.
*If you want a silkier mashed potatoes, remove from heat and run the mixture thru a #50 sieve and into a bowl.*
Serve immediately plain or with your favorite gravy.