Ratte mashed potato

Ratte mashed potato

By
From
The Beef Club
Serves
4
Prep
20 mins
Cooking time
45 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1kg large ratte potatoes, or other waxy white potatoes
500ml milk
300g butter
salt

You will need

Quantity Ingredient
potato ricer or mouli

Method

  1. Boil the potatoes in a large pan of salted water for 35–45 minutes until soft.
  2. Peel the potatoes while still warm, then press through the potato ricer, using the fine disc.
  3. Heat the milk in a saucepan and cut the butter into chunks.
  4. Work the butter into the mash with a spatula, gradually incorporating the milk. Season with salt.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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