Silky mash potatoes

The name of this recipe is a reference to the perfectly smooth texture we achieve by using a tamis or fine-mesh lab sieve. We’ve tried so many different techniques, including multiple passes through a potato ricer, but nothing can duplicate the lump-free texture achieved by the method used in this recipe.

Everyone is likely to have their own ideas about how much butter and milk to use (if any) and any personal preferences in this regard will not impact this technique. The crux of the process is prior to the addition of these ingredients. We’ve included our proportions here because they result in a buttery mash which doesn’t frighten those guests with an eye on their waist.

We cook our potatoes in their skins, which somewhat extends the cooking time but arguably improves the flavour.

Time

45 minutes total: 25 minutes attended, 20 minutes unattended

Storage notes

keeps in the fridge for up to 24 hours

Difficulty

very easy

Special requirements

potato ricer

Yield

600 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

Floury potatoes, washed, whole

750 g

6 medium

Water

as needed

Combine in a saucepan over high heat. Cover.

Bring to boil. Reduce to simmer.

Simmer until potatoes are soft, about 30 minutes.

Drain. (Wipe the saucepan clean ready for use in step 9.)

While still very hot, hold each potato with a clean dish towel and remove skins with a butter knife. Cut each potato in 1" / 2.5 cm chunks and spread out in a single layer to allow the pieces to release excess steam, about 5 minutes.

Push through a potato ricer into a large bowl. Ensure that each piece of potato has passed through the ricer at least once.

Pass the potato, in batches, through a tamis or fine-mesh lab sieve.

Milk

200 g

⅘ cup

Salt

6 g

15 dash

Combine in a separate small saucepan and keep warm over very low heat.

Butter, diced

100 g

20 pat (1-inch sq, ⅓-inch high)

Add to cleaned saucepan set over a low heat.

Add potatoes A.

Add milk mixture B to pan, a little at a time, and stir to fully combine after each addition.

Bring to serving temperature, stirring often.

Notes

The finer the mesh of your tamis or sieve, the finer the texture, however, we’ve found that beyond a certain point there is no perceived improvement to the mouthfeel—although it is much more difficult to pass the potato through very tiny mesh. Look for a lab sieve with the same mesh as those 'spatter guards' you find in kitchen supply shops; in fact, that is what we currently use. When we find the correct mesh size, we will update this recipe.

The type of potato you use will also impact the results. Potato varieties do vary throughout the world, but Charlotte, Coliban and King Edward are known to be good if you can get them. Look for 'floury' types. We have used some so-called 'all rounders' with success, though, such as Desiree and Red Rascal.

The potato ricer (step 6) may seem unnecessary, but we’ve discovered that it is much harder to pass the potatoes through the sieve if you omit this step.

We use a pastry scraper to smear small amounts of potato across the sieve. Any tool with a wide, flat surface that is easy to grip will work for this purpose.

Making ahead

Complete step 1 to step 7 and keep in the refrigerator covered with a clean, light cloth until 15 minutes before service. Proceed with step 8.

Nutrition

Serving size 150 g; calories 212.7 kcal, kilojoules 891 kJ, protein 3 g, carbohydrates 20.9 g, sugar 0.9 g, fat 12.7 g, saturated fat 8 g, unsaturated fat 6.6 g, trans fat 0.5 g, fiber 1.9 g, cholesterol 34.5 mg,

Type component

Author bhsimon

Yield

Servings

–

Serving size 100–150 g

Serve	Per serve
Energy (kcal)	212.7
Energy (kJ)	891
Protein (g)	3
Fat (g)	12.7
Carbs (g)	20.9
Sugars (g)	0.9
Fiber (g)	1.9
Sodium (mg)	350.1
Cholesterol (mg)	34.5

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