It’s an unusual technique that’s simple enough for anyone to try.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
In college my nickname was Molly Mashed Potatoes.
I sort of wish I was kidding, but I also wear that moniker with pride.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
Its unclear what made me deserving of the nickname at the time, but Ive grown into it.
Wouldnt all that stirring make for gummy, overworked potatoes?
How could that much butter be mixed into such a small amount of potatoes?
Simply Recipes / Molly Adams
Was everything I was taught in culinary school a lie?
To quell my fears, I consulted a couple of experts in French cuisine.
This process makes the texture of the mashed potatoes very smooth."
Simply Recipes / Molly Adams
You’ll know when to stop stirring, the potatoes tell you themselves.
The texture is beautiful, not too loose and has that perfectly whipped curl.
I also spoke to ChefAnn Ziatafrom my alma mater, TheInstitute of Culinary Education, for reassurance.
Ziata explains that there’s no reason to stress about the starch.
She says, First of all, Yukon Gold potatoes are not super-starchy.
They are richer and creamier and can handle a little extra stirring without becoming too gummy."
Armed with this new knowledge, I regained my confidence.
After making the dish, I was flummoxed in a good way.
This was the best mashed potatoes Ive ever tasted.
Sure, it was rich, but also delightfully potato-y.
They tasted like a potato should, but with a little extra pizazz.
I promise thatwhat youll spend on butterfor this recipe is very much worth it.
