A silky and flavorful mashed potato dish, a quintessential staple of French cuisine. Light or rich to suit your preference, it perfectly accompanies meat and fish with its delicate and comforting taste.
⏱️30 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyquickfamily
Ingredients
800 gpotatoes
150 mlwhole milk
50 gbutter
1 pincéefine salt
1 pincéewhite pepper
0.5 pincéenutmeg
Instructions
1PREPARING THE POTATOES: Peel the potatoes using a vegetable peeler with regular strokes to remove the skin thinly. Rinse them immediately under cold water and cut them into equal-sized cubes (approximately 3 cm on each side) for uniform cooking. This regular cutting is essential to ensure all potatoes cook at the same pace.
2COOKING IN SALTED WATER: Place the potatoes in a pot filled with generously salted cold water (approximately 2 liters of water for 800 g of potatoes). Bring to a boil over high heat, then reduce to medium-high heat. Cook for 15 to 20 minutes until the potatoes are perfectly tender, verifiable by piercing with a knife tip that should sink in without resistance.
3THOROUGH DRAINING: Pour the potatoes into a colander and let them drain completely for 2 to 3 minutes. This step is crucial as residual water would make your mash watery and gluey. For optimal results, return the drained potatoes to the warm pot on low heat for 30 seconds to eliminate remaining moisture.
4MASHING AND FLUFFING: Add the butter cut into pieces to the warm pot with the potatoes. Using a potato ricer, mash the potatoes with regular and continuous downward movements. The texture should be homogeneous and lump-free. Pass the preparation through a fine sieve or food mill to obtain a smooth and airy mash if you are seeking a very fine texture.
5FINISHING AND SEASONING: Heat the milk over low heat in a small pot, then gradually incorporate it into the mash while stirring gently with a wooden spoon. This progressive incorporation of warm milk allows you to achieve a creamy texture without lumps. Season with fine salt, white pepper, and a generous pinch of freshly grated nutmeg, which brings a typically French flavor. Taste and adjust the seasoning according to your preferences.