Mashed Potatoes

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 f