It is one of the most classic accompaniments to accompany meats, especially dishes with sauces. It is also a preparation that is generally unanimously appreciated by children and adults. Mashed potatoes do not a priori present any particular difficulties. Yet, the simplest dishes are often the ones that are also the easiest to mess up. There are also almost as many recipes as there are families. If industrial flake puree had its golden age, the trend these days is rather to rediscover the flavors of yesteryear. A few tips allow you to rediscover the taste of our grandmothers’ mashed potatoes.
What variety of potatoes to choose for mash?
This may seem obvious to some, but the selection of potatoes is important to make a good mash. Prefer varieties with rather floury flesh. They will crush more easily. There are many varieties throughout the world, but the most common and the most often used for mash is Dutch bintje. You will therefore be able to find them very easily. For 4 people, allow 1 kg of potatoes. Peel them and remove the eyes, if any, then cut them into pieces. Immerse them in a pot of boiling water. Be careful, if you cook your potatoes whole, you must opt for a cold start so that they are cooked through. So it will take more time.
The tip that makes the difference for a puree
Once your potatoes are cooked, it’s time to mash them. This is where the consistency of your preparation will be decided. Blenders should be banned to find grandmother’s puree. You can use a classic potato masher, but this one is more suitable for obtaining a mashed potato, which will be firmer. To make a traditional puree, the secret is to use a vegetable mill. It allows you to obtain a creamy base while retaining a minimum of chewiness without damaging the flesh too much. Then add 20 cl of milk and 2 tablespoons of crème fraîche. Grate a little nutmeg and mix well before serving.