Delicious mashed potatoes, which pair so well with chicken and grilled meats, are a simple dish that everyone loves. Here are our tips for getting it just right — promise, you'll never buy instant flaked mash again.
Which Cooking Method Should You Choose for the Potatoes?
Peeling before or after cooking is a matter of preference. The two best methods remain:
- Steaming: peeling the potatoes raw is no problem here, whether using a pressure cooker or a steamer.
- Boiling: wash and scrub the potatoes thoroughly before plunging them into cold salted water (1 tablespoon of coarse salt per 5 litres of water). Cook until a knife tip slides through easily, then peel them while still piping hot, holding them steady on a fork.
For a purée combining potato with other vegetables (carrots, celeriac…), cook them all together at the same time.
What Is the Best Way to Mash the Purée?
The mistake to avoid: using an electric food processor or a stick blender. The blade spins too fast and turns the purée gluey and sticky. Better to use a manual food mill, a potato masher, or simply two forks held one on top of the other. Mash the potatoes while they're still very hot, to keep the purée from turning gummy.
How Should You Flavour Your Purée?
Traditionally, milk (preferably warm) and butter (salted, for a perfectly seasoned result), with salt, pepper and freshly grated nutmeg (used sparingly, as its flavour is quite strong). Some people add an egg yolk, garlic cooked alongside the potatoes, or fresh herbs, depending on taste. In place of butter, a mild, fruity olive oil also works very well, especially alongside white fish (salmon, cod, sole).
A Basic Recipe, for 4 to 6 People
| Ingredient | Quantity |
|---|---|
| Potatoes (floury variety) | 1 kg |
| Butter | 100 g |
| Semi-skimmed milk | 15 to 20 cl |
| Salt, pepper, nutmeg | to taste |
Cook the potatoes using your chosen method, then mash them while still hot over a mixing bowl. Add the warmed milk, then the butter cut into pieces, beating briskly to incorporate air and get a light purée. Season with salt and pepper, add the nutmeg, and serve right away. To reheat a purée that has cooled, use a bain-marie or the microwave rather than direct heat.
For a different presentation, sprinkle with cheese and grill until golden, or serve inside hollowed-out potato skins.
