1 cup milk
2 ounces of butter
- Wash and peel off the skins of the potatoes. Drop them aside for later-on usage.
- Slice the potatoes and add them into a large bowl of cold water, for 5 minutes, to remove the starch.
- Bring a large pot of water to a boil. Measure the temperature using a kitchen thermometer and let it reach 161°F/72°C. Throw in the potatoes and boil them for 30 minutes.
- When ready, move them in a separate bowl filled with cold water and let them rest for another 10 minutes.
- Bring another saucepan with water to a boil, but this time, let it reach 212°F/100°C. Add a pinch of salt and boil the potatoes for 10 more minutes. Remove the potatoes from the heat.
- In a small saucepan, heat the milk. Add the potato skins and boil them in milk for 5 minutes, then strain it.
- Move the potatoes in a bowl and mash them, using a potato masher. Pour the milk over and mash thoroughly.
- If you like your mashed potatoes extra-creamy, use a strainer to smoothen it up.
- Finally, add the butter. Use a fork and stir until you get a smooth and silky consistency.