3 Michelin Star Mashed Potatoes

Steps

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1. 1
   Place whole, unpeeled Yukon Gold potatoes in a large pot of cold salted water. The skin acts as a barrier to prevent water from penetrating the potatoes. Generously salt the water.
   ▶ ≈1:09
2. 2
   Bring the water to a boil and cook the potatoes until completely tender. Test with a toothpick or knife to ensure they are fully cooked throughout.
   ▶ ≈2:16
3. 3
   Once cooled to a safe temperature, carefully peel away the skin from each potato, removing as much as possible.
   ▶ ≈2:28
4. 4
   Press the peeled potatoes through a potato ricer, creating a fine, fluffy texture.
   ▶ ≈3:44
5. 5
   Transfer the riced potatoes to a bowl. Add just enough hot milk (never cold milk) to make the mixture slightly more pliable.
   ▶ ≈5:42
6. 6
   Pass the potato mixture through a fine sieve or tamis strainer using a spatula or scraper to push it through. This creates an ultra-smooth, silky texture.
   ▶ ≈7:00
7. 7
   Taste the mashed potatoes and adjust the salt as needed. Proper seasoning is essential.
   ▶ ≈13:51
8. 8
   Gradually fold in room-temperature butter until fully incorporated and the mashed potatoes are creamy and smooth. Never use a machine blender.
   ▶ ≈8:35
9. 9
   Spoon the mashed potatoes into a serving bowl, smooth the top with a small offset spatula, and create a light decorative pattern with a fork to showcase the silky texture.
   ▶ ≈14:44