this post was submitted on 09 Feb 2024
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The Michelin Star way is 1:1 butter to potato ratio (yes, so 1 pound of butter for every pound of potatoes) and a tiny bit of salt lol. You just run the mash potatoes through a fine mesh until it becomes a super smooth paste.
Fine mesh? We don't have time for that shit. I think you meant stick a blender in there and whip the shit out of them till they're smooth.
Then you need to clean the blender.
Just mash with a potato masher or a huge fork for a couple min. Cleanup is: toss masher/fork into dishwasher.
Small batches sure. I'm not interested in mashing 100 lbs of potatoes by hand every day
That's why it's Michelin Star lol. I just mash everything into the pot it's cooking out of. I personally like having some chunks of potato.
Jeez. I knew restaurant mashed potatoes used a lot of butter, but that's pretty nuts if true.
That's why high end star restaurants serve smaller portions. 1) cuz it's usually a lot of ingredients but also 2) there's a psychological aspect where you appreciate the food more because there's less of it.
Restaurant food tastes good because we make it the unhealthy way, and we have commercial grade burners. To quote Beavis and/ or Butthead: "FIRE! hu hu YEAH! FIRE!"