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.
45 minutes total: 25 minutes attended, 20 minutes unattended
keeps in the fridge for up to 24 hours
600 g (servings 4–6