The chefs are unanimous about mashed potatoes: “After cooking, always put the potatoes back in the pan for 5 minutes.”

Mashed potatoes are often among the most widely shared culinary references. While the school cafeteria version may have left some mixed memories, many remember the sweetness and deliciousness of a timeless and comforting family recipe.

Simplicity is what characterizes mashed potatoes. The flavors are clear and distinct, the texture rich and creamy. To achieve this result, however, there are a few steps that shouldn't be overlooked. One of them is to thoroughly dry the cooked potatoes before mashing them. This is an essential prerequisite for a perfect texture and depth of flavor.

During cooking, potatoes absorb water which, when preparing mashed potatoes, can dilute the mixture. This can make the mashed potatoes less airy and more liquid. Furthermore, if the flesh is saturated with water, it doesn't absorb fat as well. Yet, in mashed potatoes, it's essential that the butter thoroughly coats the potato.

The drying phase, adopted and recommended by chefs, therefore allows for a much more satisfying result. From Philippe Etchebest to Cyril Lignac, many culinary experts urge us not to forget this step. Joël Robuchon himself, with his legendary mashed potatoes, took the time to thoroughly remove any residual moisture before working with the potatoes.

The ingredients you need

For homemade mashed potatoes worthy of the finest chefs, you will need:

• 1 kg of floury potatoes
• 80 ml of whole milk
• 80g of unsalted butter
• 1 pinch of grated nutmeg (optional, but highly recommended)
• Salt and freshly ground pepper

The steps to follow

Choose potatoes of a similar size to ensure even cooking. Wash them before placing them in a large pot of salted water. Bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.

Drain the potatoes and peel them as quickly as possible (don't let them cool completely). Cut them into large chunks and place them in the still-hot pan. Let them dry for about 5 minutes so that any remaining water evaporates.

You can then mash your potatoes using a potato masher. An immersion blender is not recommended, as its intense action will ruin the texture of the mixture. Next, incorporate the cold butter in cubes and mix well, adding warm milk as needed to reach the desired consistency. Season with salt and pepper, and add a pinch of nutmeg if desired.

If necessary, gently reheat the purée over low heat, whisking vigorously to achieve maximum creaminess. Serve immediately for a guaranteed wow factor!