Mashed potatoes get the French treatment.
Ultra-creamy mashed potatoes are really more of a French thing than an American one, and if you want to be fancy, you can call them pommes purées. The goal with them is to get them ultra rich, yet not heavy or leaden. This requires some careful cooking to allow just enough starch to be released to give it the right texture, but not so much that it's gluey.
I tried several methods to puree the potatoes, including pressing through a drum sieve called a tamis , throwing them straight in a stand mixer , and using the food processor . The best and easiest method was to just pass them through a ricer, and then either whisk by hand or work them with the paddle of a stand mixer until smooth .
After that, I finish them on the stovetop with hot cream and butter. If I'm not serving vegetarians, I also like to add a bit of chicken stock, which gives it an intensely savory quality . These potatoes are remarkably different from American-style fluffy mashed potatoes, which are best made with powdery russets and must not be overworked, lest released potato starch turn the mash gluey. Here, a more dense and buttery texture is exactly what you're after—if they were any creamier, they'd be a sauce.This recipe was originally developed by Kenji Lopez-Alt.
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