master-cooks | The Technique Anthony Bourdain Used For Perfect Mashed Potatoes

Anthony Bourdain, the celebrated chef and television host, had a unique technique for crafting the perfect mashed potatoes, emphasizing simplicity and precision. His approach began with selecting the right type of potato, often favoring Yukon Gold for its buttery flavor and smooth texture. Bourdain believed in thoroughly boiling the potatoes until they were fork-tender but not overcooked, which helped maintain their natural flavor and consistency. After boiling, he would meticulously drain and dry the potatoes to eliminate excess moisture, ensuring a fluffy end result. Instead of using a food processor or blender, which can make the potatoes gluey, Bourdain preferred a ricer or a traditional masher to achieve a smooth yet slightly rustic texture. He was generous with butter, incorporating it gradually while the potatoes were still warm to allow it to melt evenly. For the final touch, he added warm cream or milk in small amounts to reach the desired creaminess, always seasoning with salt to taste. This method highlights Bourdain's philosophy of letting the ingredients speak for themselves, resulting in a dish that is both comforting and refined, embodying his culinary expertise and respect for classic techniques.

Use a ricer or food mill to make perfectly creamy potatoes

The texture of mashed potatoes is crucial, and achieving the ideal creaminess can be quite challenging. Many people instinctively boil potatoes in large pieces and then mash them by hand. However, this approach can lead to a chunky consistency. Simply mashing the potatoes more won’t resolve the issue, as overmixing can make them tough. The solution that both Joël Robuchon and Anthony Bourdain employed to avoid these pitfalls was to thoroughly process the potatoes before incorporating any other ingredients. This can be accomplished with a potato ricer or a food mill.

A food mill is a tool designed for grinding various ingredients, especially vegetables and fruits. It features a bowl with holes at the bottom and a hand-cranked mechanism. Turning the crank forces the food through the holes, similar to a meat grinder for potatoes. Robuchon preferred this method, often straining the milled potatoes through a drum sieve, or tamis, to create a smooth puree. Bourdain’s technique is more straightforward for home cooks, requiring just one step. Additionally, ricers are specifically designed to break potatoes into fine pieces. By ricing or milling your potatoes before adding other ingredients, you’ll find it much easier to achieve the creamy mashed potato texture you’re aiming for.

The Technique Anthony Bourdain Used For Perfect Mashed Potatoes

Use a ricer or food mill to make perfectly creamy potatoes

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