Mashed Potatoes (inspired by Joel Robuchon)

Cook the starchy potatoes until tender and drain them.

Peel the potatoes.

Press the peeled potatoes through a potato ricer.

Due to cooking and peeling loss, you should get about 600-650g of pressed potatoes.

The pressed potatoes should still be very warm for further processing.

Melt the butter (it doesn't have to be liquid down to the last flake).

Heat the milk (do not boil).

Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.

Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.

Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.

Optionally, pass through a sieve.

Serve fresh and warm, e.g., with a good organic steak. Enjoy your meal!

Cook the starchy potatoes until tender and drain them.

Peel the potatoes.

Press the peeled potatoes through a potato ricer.

Due to cooking and peeling loss, you should get about 600-650g of pressed potatoes.

The pressed potatoes should still be very warm for further processing.

Melt the butter (it doesn't have to be liquid down to the last flake).

Heat the milk (do not boil).

Add butter to the pressed potatoes and stir until the potato mixture can no longer absorb butter.

Gradually stir in the milk. The milk allows the potato mixture to absorb the remaining melted butter.

Stir the mixture or beat it with a whisk until a homogeneous, creamy mashed potato is formed.

Optionally, pass through a sieve.