Video: What is the best mashed potato recipe?


It will be a modest accompaniment, but few culinary preparations provide as much pleasure as mashed potatoes. At best, it is creamy, greedy and a friend of all the meats it encounters on a plate. We’re talking homemade mashed potatoes, not the industrial flaked versions which, yes, are quick and easy to make, but lack the flavor and grace of the real thing.

The best-known recipe for mashed potatoes is surely that of French chef Joël Robuchon, characterized by a more than generous use of butter. It is the best? That’s exactly what we checked out in today’s video, where we compare it to three others: Adam Ragusea’s, who uses low-temperature science to achieve a silky-smooth mash; that of The Spruce Eats, which uses microwaves, and that of Love&Olive Oil, which advocates the use of olive oil. If you want to know who gets the Mr. Potato title, press play.

JOEL ROBUCHON’S MASHED POTATOES

Ingredients

For 2 people

  • 500g potatoes
  • ½ tablespoon coarse salt
  • 125g cold butter
  • 125ml whole milk
  • Salt and ground black pepper

preparation

  1. Cover the potatoes with two liters of cold water and a tablespoon of coarse salt.
  2. Bring to a boil, cover and cook until easily pierced with a knife, about 25 minutes.
  3. Drain them, peel them and pass them to the mill.
  4. Cook this puree over medium heat for five minutes to lose its moisture, stirring vigorously with a spatula.
  5. Rinse a small saucepan and do not dry it. Boil the milk in it.
  6. With the mash over low heat, add the cold butter little by little, stirring vigorously.
  7. Add the hot milk and continue to stir until the liquid is completely absorbed.
  8. Turn off the heat and season. To obtain an even finer result, pass it through a sieve.

MASHED POTATOES ADAM RAGUSEA

Ingredients

For 2 people

  • 500g potatoes
  • 1 clove of garlic
  • 50g of butter
  • 1 tablespoon powdered milk
  • Salt and ground black pepper

preparation

  1. Cut the potatoes into small cubes of about one centimeter.
  2. Put them in a saucepan, cover them with cold water and add a few peeled garlic cloves. Cook over very low heat, without boiling the water, for 20 minutes.
  3. Increase the heat and cook until they are completely tender.
  4. Drain the potatoes and reserve the cooking water.
  5. Put them back on the heat and add the butter, salt and pepper.
  6. Make the purée with an electric mixer and add the cooking water until you obtain the desired creamy texture. To give it a more dairy flavor, add powdered milk.

SPRUCE EATS MICROWAVE MASHED POTATOES

Ingredients

For 2 people

  • 500g potatoes
  • Between 70 and 100 ml of milk
  • Between 20 and 30 g of butter
  • Salt and pepper

preparation

  1. Peel and cut the potatoes into small cubes.
  2. Rinse them to remove excess starch and put them in a microwave-safe bowl.
  3. Cover the bowl with clear plastic and poke a few holes for the steam to escape.
  4. Cook them between nine and 12 minutes, depending on the maximum power of the microwave. They must be tender.
  5. Heat the milk with the butter in the microwave until it melts, about one minute.
  6. Pass the cooked potatoes through a pestle and add the hot milk.
  7. Mix with an immersion blender, taking care not to beat too much so that the puree does not become fluffy. Season.

MASHED POTATOES WITH OLIVE OIL FROM LOVE & OLIVE OIL

Ingredients

For 2 people

  • 500g potatoes
  • 50ml extra virgin olive oil
  • 50ml whole milk
  • Salt and pepper

preparation

  1. Peel and cut the potatoes into equal sized pieces.
  2. Bring them to a boil in plenty of salted water and cook them for about 15 minutes, or until tender.
  3. Drain them and put them back in the pot over low heat. Flatten them with a fork and remove the pan from the heat after a few minutes.
  4. Add the extra virgin olive oil, milk, salt and pepper and mix until the puree is smooth and creamy. If necessary, add a little more milk.
  5. Serve the mash with an additional drizzle of olive oil on top.

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