Ultimate mashed potato by Heston Blumenthal

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Ultimate mashed potato by Heston Blumenthal

 

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

 

Ingredients

1kg/2¼lb charlotte potatoes

1 tbsp salt

300g/10½oz cold butter, cut into cubes

warm milk, to taste

 

 

Method

1. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under

cold water to wash off surface starch. Heat a large pan of water until it

reaches a temperature of 80C/175F (you'll need to use a good-quality heat

thermometer, with the probe placed in the water. Add the potatoes and simmer for

half an hour being careful to maintain the temperature at 70C/160F. Drain the

potato slices and run them under cold water until completely cool.

2. Rinse the pan and refill with cold water. Salt the water and bring it to the

boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until

soft. Drain the potatoes, then place them back in the pan. Shake the pan over a

gentle heat to get rid of any remaining water.

3. Tip the potatoes into a ricer and rice the potatoes over a bowl containing

the cold butter. Push the buttery riced potatoes through a fine-meshed drum

sieve for a silky, light texture. You can prepare the purée in advance up to

this stage and store it in the fridge. To serve, reheat it gently in a pan,

while gradually whisking in a little warm milk.