I wanted some mashed potatoes the other day and decided to make a “french” one, with mostly butter. Hell, all butter and no cream. This maybe one of the first things I made when I was still a newbie in the kitchen. I mean, how can you go wrong with mashed potatoes? But now, it’s more of a question of how can you go right with mashed potatoes?
My initial research yielded that french mashed potatoes are very fine, going through a food mill, then a sieve again before serving. And the typical potato to butter ratio is about 2:1 and spelled heart attack. Lighter recipes gave a 4:1 ratio, which I generally followed. Among other things. But this really came out yummier, simpler too. 🙂
French Mashed Potatoes Recipe
1 large potato, peeled and cubed into smaller pieces for faster cooking
butter in 1/4 the weight of the potato, or less
Boil the potatoes in water until tender, but not mushy. Strain, and put back in the hot pan to remove more of the water. Use a ricer or a food mill to mash. Then put back to the warm pan over low fire and slowly add the butter one cube at a time and whisk. Continue adding more butter until you finish all of it, or until you think it’s alright already. Season with salt and pepper.