About as good as mash gets - this is how we serve mash at Trinity
500g ratte potatoes
1 pack of unsalted butter, cold/diced - (250g)
2/300ml double cream
Maldon salt
-
Peel potatoes, wash well.
Place potatoes in a pan of water, season well and bring to a simmer.
Turn off the potatoes when you can stab one with a knife and it drops off the end.
Allow to sit for 2/3 minutes in the water.
Drain well.
Pass through a tamis twice.
Return the hot mashed potato to a pan and begin to emulsify in the butter and cold cream, in stages. - Make sure to really work the potato in order for it to accept as much fat as possible before splitting.
Cook well over a medium heat until the fat begins to split.
Re-emulsify the mix using cold milk.
Season if needed.
Serve.
Дата на публикация: 5 април, 2026
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