Mashed Potatoes

Adapted this recipe from Joel Robuchon.

Ingredients:

Potatoes (buy Russet potatoes if possible)

Butter (50% of weight of potatoes)

Whipped cream or milk (1 tablespoon per 200g potatoes)

Salt (1/4 tsp per 200g potatoes)

Method:

1. Boil the potatoes in salted water until they are tender/soft (use a chopstick, fork or skewer to test). Drain the potatoes and peel them. Alternatively, cut the potatoes lengthwise into two, place them on a steamer rack and steam them. 

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

3. Put the pot on the stove over medium heat and stir. When steam rises from the potatoes, stir in the butter in 5 portions, adding one portion only after  each portion of butter has been incorporated. Then, stir in whipped cream or milk. Finally, turn off the heat and season with salt.

Best served warm!