Michelin-Style Mashed Potatoes

Ingredients

• 500 g ratte potatoes
• 250 g unsalted butter, cold/diced
• 300 ml double cream
• maldon salt
• cold milk

Method

1. Peel the potatoes and wash well.
2. Place potatoes in a pan of salted water and bring to a very gentle simmer.
3. Cook until a knife can be inserted and the potato drops off the knife, about 40 minutes.
4. Drain the potatoes and pass through a tamis twice while hot.
5. Transfer the mashed potatoes to a heavy pan over medium heat and cook until the fat begins to split.
6. Add cold milk gradually to re-emulsify the mixture, stirring constantly.
7. Use a whisk to work the starch and emulsify the mash, adding more milk as needed.
8. Bring the mash to a boil, then turn off the heat and pass through a fine sieve or shimmer for extra smoothness.
9. Return the smooth mash to the pan, add a knob of butter and a splash of cream, and season with Maldon salt.
10. Finish with a small amount of butter and cream, and adjust seasoning as needed.