To enhance the flavor, add two tablespoons of salt. Start by peeling the potatoes and cutting them into 1 cm thick slices. This step ensures even cooking. Then, place the potatoes in a pot and cover with cold water and salt. It’s important to simmer the potatoes, not boil them, for even cooking.
After about 15-20 minutes of cooking, check the potatoes with a knife. When the knife makes a slight clicking sound, they’re done. Then, drain them and let them steam dry for three to five minutes, covering them with a cloth to maximize the steam effect.
The next step is crucial to achieving the desired consistency: the cook takes out his secret tool and passes the cooked potatoes through a sieve. Although this technique requires a bit of effort, it’s essential to eliminate all lumps and achieve an incredibly smooth consistency. Add butter while sifting the potatoes to cover the starch particles and achieve an airy texture.
Meanwhile, heat the milk and cream in a saucepan for two minutes, until they reach a temperature close to that of the potatoes. Finally, gently fold the milk and cream mixture into the mashed potatoes. It’s important to stir only until the ingredients are fully combined, as the less you stir, the thinner the mashed potatoes will be. If you choose to add melted butter for an even tastier result, do so now. However, this step is optional. All you have to do is taste and appreciate the difference and this little chef’s touch!
