Mashed Potatoes

Ingredients

• Russet Potatoes
• Yukon Gold Potatoes
• Butter
• Whole Milk
• Salt & Pepp

Instructions

This recipe depends more on technique than ingredients.

• Peel and cube equal amounts of each, russets are fluffier and yukon golds are extra delicious
• Rinse extra starch off of the outside, releasing starch is the enemy of perfectly creamy potatoes
• Start boiling in COLD water, add salt, the potatoes need to come up to temperature at the same time as the water so the edges don't cook faster than the center and become waterlogged
• Once the potatoes are fully cooked, a knife passes through with no resistance, drain in a colander and rinse under HOT water, we want to rinse additional starch off that was released while boiling but don't want to drop the temperature too much, from now on the potatoes should stay above serving temperature
• Lay out potatoes on a baking sheet and bake for 10 minutes at 300º to release extra steam from boiling, we don't want them to form a crust though
• Prepare butter and milk by heating up equal amounts of each, should be roughly half the weight of the cooked potatoes
  • Weigh the potatoes and divide by 4, that's how much butter you need, that's how much milk you need
• Press the dried potatoes through a tamis into a bowl, add the butter and milk slowly, mix gently until creamy
• Salt and pepper to taste

| weight | stage || ------ | -------------------- || 863 | unpeeled || 711 | peeled || 715 | diced & rinsed || 700 | drained || 648 | rinsed || 582 | baked || 534 | pressed trough tamis |

534/863 = 0.6187717265

534/4 = 133.5

110 butter?110 milk?