HOW TO MAKE PERFECT MASHED POTATOES? I'LL EXPLAIN IT TO YOU STEP BY STEP, FROM COOKING BOILED POTATOES PROPERLY TO ADDING THE SEASONINGS. We start by correctly conducting the boiling phase of the potatoes. Cooking them with their skin on is certainly among the most recommended, since this will protect the pulp of the potato during cooking, preventing excessive absorption of water. For cooking that is as uniform as possible, choose potatoes of similar size, preferably medium or small; avoid large ones, which cook for too long, as the temperature takes a long time to reach the heart of the product. Be careful to arrange the potatoes in a single layer (without overlapping them) inside a saucepan. The choice of this type of cooking container (with a large diameter and low walls) will make it more than functional for uniform cooking. Then cover the potatoes with cold water, making sure they are completely immersed. Also add plenty of coarse salt, which will have three functions during cooking: changing the density of the cooking water, attracting the liquids inside the potatoes by osmosis and making them absorb the salt, which will give them a firmer and more compact final structure. During cooking, be sure to use the lid (so as not to quickly disperse the water by evaporation) and to keep the flame low and boiling continuously, to cook the potatoes gradually up to the heart, avoiding them from splitting. Check the level of cooking by always piercing the same potato with a toothpick. Once you have the boiled potatoes, the ideal will be to peel them immediately and mash them while still hot in order to obtain the puree. For the preparation of excellent purees, potatoes that tend to be floury will be particularly well suited, due to their predisposition to appear naturally soft once pureed. I recommend absolutely avoiding the mechanical action of food processors or electric blenders on the potatoes, because they would immediately become shiny, sticky and with a great loss of consistency: the best result will be obtained using a sieve to obtain the puree, but also using a manual potato masher. Be careful to work the potato puree as little as possible, and then add hot milk and diced butter (not too cold from the refrigerator): the quantities vary according to personal taste and the consistency/degree of absorption of the pulp of the potatoes used (adding 50% of butter on the weight of the puree, you will obtain delicious mousseline potatoes). With the addition of milk and butter, the mixture will lower its temperature and will also facilitate hand whipping with a whisk, which will allow you to obtain a particularly soft product without lumps. If you like, you can add flavorings (such as a grating of nutmeg or freshly chopped parsley) or a touch of grated cheese. A good mashed potato is therefore well whipped by hand, not just “seasoned”. I remember that it is important to have the potatoes already salted during cooking; if more salt is needed, it is best to dissolve it in hot milk before adding it to the mashed potato. Once you have obtained the mashed potato, you will have several options for preserving it in the best way until the moment of consumption. You can portion it into quenelles (or in other imaginative shapes, using a pastry bag) and place it on a buttered baking sheet, then covering the portions with wet kitchen paper; or, you can store it in a bain-marie container, keeping it warm but never boiling (to avoid causing a change in flavor), or even place it in a tall, narrow container, leveling the surface well and covering it with a little milk or melted butter, to limit exposure to air and the formation of a crust as it cools. In any case, it will be important to keep the puree moist and warm while waiting for the service (so, the main advice is to resist the temptation to prepare it too far in advance if you want it to be a truly unforgettable tasting!). Written by Fabio Campoli Fabio Campoli's cuisine, recipes by Fabio Campoli, chef Campoli Follow us on: www.prodigus.it (online magazine) www.azionigastronomiche.it (our services) www.fabiocampoli.it (personal site) www.clubacademy.it (digital academy) www.facilecongusto.it (on newsstands)