this post was submitted on 09 Feb 2024
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Who puts milk in mashed potatoes???
Everyone? I mean what do you use
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.
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!"