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 46

Ingredients
Weight
Volume
Procedure
A
Floury potatoes, washed, whole
750 g
6 medium
Water
as needed
1
Combine in a saucepan over high heat. Cover.
2
Bring to boil. Reduce to simmer.
3
Simmer until potatoes are soft, about 30 minutes.
4
Drain. (Wipe the saucepan clean ready for use in step 9.)
5
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.
6
Push through a potato ricer into a large bowl. Ensure that each piece of potato has passed through the ricer at least once.
7
Pass the potato, in batches, through a tamis or fine-mesh lab sieve.
B
Milk
200 g
⅘ cup
Salt
6 g
15 dash
8
Combine in a separate small saucepan and keep warm over very low heat.
C
Butter, diced
100 g
20 pat (1-inch sq, ⅓-inch high)
9
Add to cleaned saucepan set over a low heat.
0
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.

Type component

Author

Yield

g

Servings

Serving size 100150 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

Full details