Tilted Forum Project Discussion Community - View Single Post - Mashed Potatoes -- Something missing?

spindles · 07-01-2009, 04:07 PM

We had our work christmas party here last year:
Guillaume at Bennelong - Sydney Opera House, Australia

OMG the mash was fantastic! I saw the chef from here on TV and this is what he does:

1. boil potatoes with the skin on
2. when cooked, peel the potatoes and push the potatoes threw a sieve.
3. boil milk in one saucepan
4. put another pot onto the stove on low heat and put the potato in and stir
5. pour in the milk mixture and cold (salted) butter while stirring furiously.
6. serve

What point 5 does is blend the butter and milk with the potato, but also reduce the amount of liquid in it.

edit: I found a video of this - it is a beef bourguignon with mash - the mash starts at about 2:30.

http://www.sbs.com.au/food/foodsafar...ef_bourguignon

This is basically what I do at home (though I peel my potatoes and just use a masher rather than a sieve), and I just add the butter and cream (or usually full cream milk) straight into the pot, then stir.

It will come out really creamy and not sloppy at all

07-01-2009, 04:07 PM	#22 (permalink)
spindles Mine is an evil laugh Location: Sydney, Australia	We had our work christmas party here last year: Guillaume at Bennelong - Sydney Opera House, Australia OMG the mash was fantastic! I saw the chef from here on TV and this is what he does: 1. boil potatoes with the skin on 2. when cooked, peel the potatoes and push the potatoes threw a sieve. 3. boil milk in one saucepan 4. put another pot onto the stove on low heat and put the potato in and stir 5. pour in the milk mixture and cold (salted) butter while stirring furiously. 6. serve What point 5 does is blend the butter and milk with the potato, but also reduce the amount of liquid in it. edit: I found a video of this - it is a beef bourguignon with mash - the mash starts at about 2:30. http://www.sbs.com.au/food/foodsafar...ef_bourguignon This is basically what I do at home (though I peel my potatoes and just use a masher rather than a sieve), and I just add the butter and cream (or usually full cream milk) straight into the pot, then stir. It will come out really creamy and not sloppy at all __________________ who hid my keyboard's PANIC button? Last edited by spindles; 07-01-2009 at 04:15 PM..