Ultimate Mashed Potato

Heston Blumenthal's technique for silkier mash involves double cooking potatoes, ricing over cold butter, and passing through a sieve.

Estimated Nutrition

Calories

751.3

kcal / serving

3005 kcal total

Carbs

44.7g

per serving

178.6 g total

Fat

62.3g

per serving

249.2 g total

Protein

per serving

24.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Dairy

300

cold, cut into cubes

warm, added to taste

NutsSeeds

approx 1 tbsp for boiling water

Vegetables

peeled and cut into 2.5cm slices

Peel the potatoes, cut into 2.5cm slices, and rinse under cold water.

Simmer potatoes in 70°C water for 30 minutes using a thermometer.

Drain and rinse potatoes under cold water until completely cool.

Boil potatoes in salted water until soft and drain thoroughly.

Shake the pan over gentle heat to evaporate remaining moisture.

Pass potatoes through a ricer into a bowl containing cold butter.

Push the mixture through a fine-meshed drum sieve for a silky texture.

Reheat gently while gradually whisking in warm milk to serve.