Mashed Potatoes

Adapted this recipe from Joel Robuchon.

Ingredients:

Potatoes (buy Russet potatoes if possible)

Butter (40% of weight of potatoes)

Milk (1 tablespoon per 200g potatoes)

Whipped cream (Half tablespoon per 200g potatoes)

Salt (1/4 tsp per 200g potatoes)

Method:

1. Put the potatoes in salted water and bring to a boil over high heat. Then lower the heat and simmer until the potatoes are tender/soft (use a chopstick, fork or skewer to test). Drain the potatoes and leave them in the pot. Put the pot back on the stove and let the potatoes dry on low heat, shaking the pot every now and then.

2. While the potatoes are hot, mashed them through a sieve into a small pot. Sieve again for finer texture, if required.

3. Stir in butter, whipped cream and milk. Season with salt to taste.

Best served warm!