Philippe Etchebest: the potatoes in his purée are not boiled in water, his method for giving them more flavor

Making homemade mashed potatoes might seem like a simple task. However, if you really want to give this dish a special touch, a few tips can make all the difference. We'll explain why chef Philippe Etchebest prefers baking potatoes instead of boiling them. We'll also reveal the mistakes you should avoid to achieve a truly delicious result!

Mashed potatoes are a side dish that's generally enjoyed by both children and adults. They're found on school cafeteria menus and at the most prestigious restaurants. This popularity and apparent simplicity mask some subtle details that make the difference between a classic recipe and truly memorable flavors.

To cook potatoes, for example, we usually opt to submerge them in boiling water. Simple, effective, and practical, this method, however, doesn't add much flavor. According to Philippe Etchebest, the oven is the best option for caramelizing potatoes (and, incidentally, drying them slightly).

This seemingly insignificant detail gives this mashed potato its unique flavor. The choice of potatoes is crucial, as floury varieties are preferred for mashed potatoes. Chef Philippe Etchebest recommends the Bintje variety, which is readily available in stores.

Ingredients to use

To prepare a smooth and delicately flavored mashed potato like Philippe Etchebest's, you will need (for 2 or 3 people):

• 1 kg of potatoes
• 20 cl of milk
• 200g of unsalted butter
• hall fine
• Coarse salt

The steps to follow

Wash and dry the potatoes. Make sure they are all a similar size so they cook evenly. Place the potatoes in a baking dish lined with a layer of coarse salt. This will give them a stable base and insulate them from the heat, preventing them from burning on contact with the dish.

Bake the potatoes for approximately 1 hour and 30 minutes in a preheated oven at 200°C (390°F). This time is a guideline (for a large potato) and should be adjusted accordingly. To check if they are cooked, insert a knife; it should slide easily into the center of the potato.

Peel the potatoes, holding them with a kitchen towel to avoid burning yourself. This will keep them warm, allowing the fats to render in the next step. Place the peeled potatoes (without rinsing!) in a suitable dish. Mash them with a fork or a potato ricer (avoid using an electric mixer).

Add the cold, unsalted butter, cut into cubes. Mix well. Gradually add the milk (previously warmed to prevent the mixture from cooling down) until you reach the desired consistency. Season lightly with salt and stir.

Transfer the purée to a saucepan and whisk vigorously to thoroughly combine all the ingredients. Taste and adjust the seasoning if necessary. Serve piping hot.