Ingredients
Units
Scale
- 800 grams potatoes, washed
- 1/2 - 1 cup cooking oil for frying
- 1 litre cold water
- 20 grams salt
- 200 grams cold butter diced into 1cm cubes
- 100 millilitres heavy cream
- 5 grams rosemary sprig
Instructions
- Peel potatoes and wash the peelings under hot tap water in a colander until the water runs clear. This washes the starch off the surface to help them go crispy when fried. Pat excess water off with a paper towel and leave them to dry.
- Heat cooking oil in a saucepan to 170℃. Cook the potato skins in batches in the oil for about 5 minutes until lightly browned then strain and leave to dry on a paper towel set over a wire rack.
- 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 or individual plates topped with the crispy potato skins.
Notes
- Salt water. The water is seasoned with 2% salt. When doubling or tripling the recipe, you may not need double or triple the water. Just make sure you maintain the 2% salt seasoning, and there is enough water to cover the potatoes.
- Folding in the butter. 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.
- Heating 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: 15
- Cook Time: 30
