mash/potato purée
My default ratio of potato:butter:milk for mash is 10:1:1, i.e. 1kg:100g:100ml. Increase the butter and milk much above that and you can start to thnk about calling the result a purée. The classic Robuchon purée de pommes de terre used a ratio of 2:1 potato:butter, with a little milk, though I doubt many, including me, have the bollocks to go that far in the home kitchen. There are those who deride the purée - foremost among them being Simon Hopkinson - but I'm a big fan.
Use a floury potato like King Edward and make sure they dry out thoroughly. Some advocate baking the potatoes in their skins and then scooping out the dry flesh, but I find this a bit of a faff. A potato ricer is an excellent investment, although properly cooked King Edwards should emerge lump-free with the vigorous use of a masher. What is important is to heat the butter and milk in a separate pan before gradually adding to the mashed potato and whisking in with a wooden spoon. Don't use a processor - it turns the mash to gloopy wallpaper paste.
Use a floury potato like King Edward and make sure they dry out thoroughly. Some advocate baking the potatoes in their skins and then scooping out the dry flesh, but I find this a bit of a faff. A potato ricer is an excellent investment, although properly cooked King Edwards should emerge lump-free with the vigorous use of a masher. What is important is to heat the butter and milk in a separate pan before gradually adding to the mashed potato and whisking in with a wooden spoon. Don't use a processor - it turns the mash to gloopy wallpaper paste.
