Go to the Recipe: Fluffy Mashed Potatoes
So glad the mashed potato series just came out! I have been wanting to make some fancy mashed potato dish for thanksgiving but the only thing people ever talk about is robuchon potatoes. I've been thinking about doing a potato like this that can hold it's shape and maybe adding extra flavor on top - doing something like a crispy topper or maybe something like a chili crisp or a chimichurri or thanksgiving pesto-y type thing that can go in a well on top. Almost like this - https://s3-media0.fl.yelpcdn.com/bphoto/_qaKxGhD-xh2Q7Y5VyTydw/o.jpg (but this is aioli). Curious if anyone else has ideas!
Is the weight of the potato peeled or unpeeled?
Peeled.
Any reason to not simply use a pressure cooker to cut down on cooking time? In my experience it results in 2 improvements: a better tasting potato because there is less time for the nutrients to leach into the cooking water, and considerably faster cooking time. I've even cooked potatoes whole with good results. Thoughts?
If it works for you, that is great; ours is meant to be dialed in and easy to repeat—just less room for error.
Just made it using a ricer and it turned out perfect!
Can I reheat mashed potatoes sous vide?
Absolutely! Reheat at 140 °F / 60 °C for 1 hour.
Can anyone tell me what brand of food mill that is?
It's a Cuisipro food mill.
