Adapted from Heston Blumenthal
You can call it pomme purée if you’re feeling fancy and French. Whatever you call it, it is delicious decadence.
Heston’s approach is designed to take advantage of enzymatic actions activated at specific temperatures in an unsurprisingly scientific and interesting variation on our silky mash technique or the ChefSteps approach (which looks amazing).
Perhaps one night we’ll make each recipe and do a taste test. Too much mash? Never.
2 hours total: 15 minutes attended, 1 hour 45 minutes unattended
Fridge 3 days.
sous vide, potato ricer, fine mesh sieve
1200 g (servings 6 )