Making Fluffy mashed potato purée
A list of needed resources and suppliers for the execution of the plan
except
Fluffy mashed potato purée
Serves:
4-6 people
Time to Prepare:
20 min
Time to cook or cure:
45 min
Skill
Fermentation & Baking
Serves:
5-6 people
Time to Prepare:
1 hour
Time to cook or cure:
45 min- 1 hour
Skills:
puréeing
Ingredients & Tools
Ingredients
- 1 kg starchy potatoes (Russet or Yukon Gold)
- 100 g (1 stick or ½ cup) unsalted butter, cut into pieces
- 200 ml (¾ cup) full fat milk or half/half with heavy cream or full fat milk (or half-and-half for a lighter version)
- 2 tsp salt (plus more to taste)
- ½ tsp white pepper (or black if you prefer)
- 1-2 cloves garlic (optional, for infused butter)
- Fresh chopped green onion
Tools
- 10 gr of your mother dough mixture
- 30 gr wholemeal flour
- 60 ml of water
Useful guidelines
Different types of potatoes and which one to use
Potatoes come in three main types: starchy, waxy, and all-purpose, each suited for different cooking methods.
- Starchy potatoes (Russet, Idaho) have a high starch content and low moisture, making them ideal for fluffy mashed potatoes, baked potatoes, and fries.
- Waxy potatoes (Red, New, Fingerling) are low in starch and high in moisture, holding their shape well in salads, roasting, and boiling.
- All-purpose potatoes (Yukon Gold, Kennebec) have a balanced starch-to-moisture ratio, making them versatile for mashing, roasting, frying, or soups.
Directions
Simply follow these steps in order to make Fluffy mashed potato purée:
Instructions
Prepare the Potatoes
- Peel the potatoes and cut them into even chunks (about 5 cm / 2 inches).
- Rinse the cut potatoes under cold water to remove excess starch.
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold water.
- Add 1 teaspoon of salt to the water.
- Bring to a gentle boil over medium-high heat and cook for 15-20 minutes, or until fork-tender.
Drain and Steam-Dry
- Drain the potatoes and return them to the hot pot (off the heat).
- Let them sit uncovered for 2-3 minutes to evaporate excess moisture.
Infuse the Butter and Cream (Optional but Recommended)
- In a small saucepan, heat the butter, cream, milk, and garlic (if using) over low heat until warm but not boiling.
- Remove the garlic before adding the mixture to the potatoes.
Mash the Potatoes
- For ultra-fluffy potatoes, use a potato ricer or food mill.
- For rustic texture, use a potato masher (avoid over-mixing).
Incorporate the Dairy
- Gradually mix in the warm butter and cream mixture, stirring gently.
- Fold in the sour cream (if using) and season with salt and white pepper to taste.
Final Touches
- Adjust consistency with extra warm milk if needed.
- Garnish with fresh chives or parsley.
Serve Immediately
- Serve warm with an extra pat of butter on top.
Reheating mashed potatoes
Reheat mashed potatoes on the stovetop over low heat, stirring in a splash of milk or cream to restore moisture. Use a wooden spoon to prevent sticking. Alternatively, warm them in the oven at 175°C (350°F), covered with foil, for 20-30 minutes, stirring once and adding butter before serving.
Fermented Vegetables
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