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Complex
Published 2008
Good mashed potato depends on several factors. First, the right type of potato: it must be a floury variety – we always use Desiree. Second, you should bake the potatoes, not boil them. Third, they should be sieved quickly while they are still hot – this will burn your fingers, but that’s a good sign. Finally, they should be combined with the warm milk and butter immediately after being sieved. At the restaurant, or even at home, I use a vegetable mouli placed on top of a combination of war