In the inimitable but oft-imitated (as you see here) style of the greatly missed and dearly beloved Anthony Bourdain
If you’ve ever wondered why restaurant mashed potatoes are so irresistibly delicious, it’s because they are generally one-part butter to three-part potato. I remember making them for the first time in a restaurant kitchen in Exmouth Market, transfixed by just how much butter a pile of potatoes could take. These potatoes, a tweak on an Anthony Bourdain recipe, are my favourites, and the only ones that will do for me in a time of emotional crisis. I’d like to pretend I halve the recipe or share it, but reader, I would be being dishonest with you.
I rarely advocate peeling potatoes for mash, typically preferring them rough and ready, but just this once, I defer to the French way of doing things.
So, peel your potatoes, and dice them into around 2cm chunks for a faster cooking time. Place in a large saucepan and cover with cold water, generously salted. Bring to the boil, then reduce to a simmer until cooked – around 15 minutes, depending on the variety of potatoes used.
Drain the potatoes, and return to the pan. Mash vigorously, then add a quarter of the butter and mash again. Repeat until your mash is very smooth and all the butter has been incorporated, then stir in the cream. Season to taste and serve immediately.
© Jack Monroe, 2020