Ingredients
Units
Scale
- 800 grams potatoes
- 1 litre cold water
- 20 grams salt
- 1/2 cup cooking oil for frying
- 200 grams cold butter (diced into 1cm cubes)
- 100 millilitres heavy cream
- 5 grams rosemary sprig
- 100 grams crème fraîche
- 10 grams fresh chives (finely chopped)
Instructions
- Wash and peel potatoes then place the skins between two paper towels to dry.
- Heat cooking oil in a wide skillet to 170℃. Cook the potato skins in the oil for about 5 minutes until lightly browned then strain oil and leave to dry on a paper towel. Once most of the oil has dried off, toss in a bowl with some flaky sea salt (season to taste).
- Cut potatoes into quarters then place in a wide saucepan with cold water and salt. Bring the water to the boil over high heat then turn the heat down so the water is just simmering. Once you have turned the heat down, cook potatoes for 20 minutes. After this time you should be able to slide a sharp knife in without much resistance, this means the potatoes are ready.
- Strain the potatoes in a colander then leave them to steam and dry with a clean tea towel over them.
- Meanwhile, heat the cream and rosemary over medium-high heat, swirling the cream frequently so it covers the rosemary. Once it reaches 80℃ remove from heat and set aside.
- Pass the potatoes through a potato ricer into a large bowl. Add the cold butter and quickly but gently fold through until it has melted and fully incorporated. Use large folding movements to ensure you don’t overwork the potato as it will become gluey.
- Strain the cream into the mashed potatoes and gently fold through until fully incorporated.
- Serve the mashed potatoes in a serving bowl, topped with the crème fraîche. Crush the crispy potato skins with your hands over the top and finish with the chopped chives.
Notes
- When doubling or tripling the recipe, only use enough water to cover the potatoes.
- The key to achieving the light yet creamy texture for mashed potatoes is the fast but gentle folding of the cold butter and then the cream.
- Be careful not to over heat the cream or it will burn. If you do not have a thermometer, heat until it starts steaming but do not let it bubble.
- Prep Time: 10
- Cook Time: 30
