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Recipe: The Perfect Mashed Potatoes
Speaker: Chef Alec Lipschutz
"Hey everybody, it's Chef Alec. Holiday times are here, and I want to show you my favorite preparation for a classic side dish.
So today, we're going to make French-style mashed potatoes. We're going to start with some potatoes that I already baked until tender, and now we're going to push them through a chinoise or a fine-mesh sieve. If you don't have this at home, that's fine—you can use a pasta strainer. But what we're really doing is trying to get rid of all the moisture in the potatoes and make them nice and fluffy and smooth.
Now, we're going to take those and put them into a pan just to remove any excess moisture from the potatoes. After that, we're going to put them right into a bowl of a stand mixer. If you don't have one of these at home, that's fine—you can do it by hand with a whisk and a metal bowl.
Now, we're going to add some butter. So the classic ratio is two parts potato to one part butter. Now, if you think that's excessive, that's totally okay—feel free to reduce it to whatever your standards are.
So now, we're going to add some milk. What I like to do is heat up the milk with some fresh herbs and garlic in there, but if you don't like that, you can omit that as well.
Now, you can make this ahead and keep it cold, and then when you're ready to serve, just heat it back up in your pan and it's perfect. Look at how beautiful that is—nice and creamy. Now, that's the perfect bite."
