How many servings does this recipe yield?

This recipe yields 4-6 servings.

How long does it take to make these mashed potatoes?

The total time to make these mashed potatoes is about 1 hour.

Can I use a ricer instead of a tamis?

You can use a ricer, but it won't produce as smooth a texture as a tamis.

What should I do if my mashed potatoes start to split?

If the mixture starts to split, add a little cold milk to re-emulsify it.

Michelin Star Mashed Potatoes

Name: Michelin Star Mashed Potatoes
Total time: 1 h
Yield: 4-6
Ingredients: 500 g ratte potatoes; 250 g unsalted butter, cold/diced; 200 ml double cream; 1 tbsp Maldon salt (inferred from context, could vary based on taste)

AAdam ByattYouTube1 hourserves 4-6

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Original video by Adam Byatt on YouTube12:15

About this recipe

These Michelin Star Mashed Potatoes are a luxurious take on a classic side dish, perfect for impressing guests or treating yourself. Adam Byatt shares his method for achieving that creamy, droppy texture that makes restaurant mashed potatoes so special.

Using ratte potatoes, which are waxy and hold their shape well, this recipe emphasizes the importance of cooking them slowly in salted water to maintain their integrity. The key to success lies in the technique of emulsifying the hot potatoes with cold butter and cream, ensuring a rich and smooth finish.

Ingredient notes

500g of ratte potatoes are recommended for their waxy texture.
Use 250g of unsalted butter, cold and diced, for the best flavor and texture.
Double cream should be used in a quantity between 200-300ml, depending on your preference for creaminess.
Maldon salt is suggested for seasoning, but adjust based on your taste.

Tips from Adam Byatt’s video

Cook the potatoes in salted water at a gentle simmer for about 40 minutes to avoid altering their composition.
Pass the hot potatoes through a tamis or fine sieve twice for a super smooth texture.
Always keep the potatoes warm throughout the process to ensure they absorb the butter and cream properly.
If the mixture starts to split, add a little cold milk to re-emulsify it and bring it back together.

Good to know

How many servings does this recipe yield?: This recipe yields 4-6 servings.
How long does it take to make these mashed potatoes?: The total time to make these mashed potatoes is about 1 hour.
Can I use a ricer instead of a tamis?: You can use a ricer, but it won't produce as smooth a texture as a tamis.
What should I do if my mashed potatoes start to split?: If the mixture starts to split, add a little cold milk to re-emulsify it.

No life story here — the video and the recipe are the whole point. All credit to Adam Byatt: watch the original on YouTube.

The recipe

Serves 4-6Time 1 hour

Ingredients

500 g ratte potatoes
250 g unsalted butter, cold/diced
200 ml double cream
1 tbsp Maldon salt — inferred from context, could vary based on taste

Steps

1
Peel the ratte potatoes and wash them well.
2
Place the potatoes in a pan of salted water and bring to a gentle simmer.
3
Cook the potatoes until they are tender enough to stab with a knife and the knife drops off easily.
4
Allow the potatoes to sit in the water for 2-3 minutes after cooking.
5
Drain the potatoes well.
6
Pass the hot potatoes through a tamis or fine sieve twice to achieve a smooth texture.
7
Return the hot mashed potatoes to a pan over low heat.
8
Gradually add the cold diced butter and double cream, mixing well to emulsify.
9
Continue to mix until the potatoes can no longer absorb any more butter and start to split.
10
Add a little cold milk to re-emulsify the mixture and bring it back together.
11
Season with additional salt if needed and serve.