Mashed Potato (Purée de Pommes de Terre)

Ingredients

• 1 clove garlic (Used whole to rub the inside of the saucepan; imparts a gentle garlic flavour without being overpowering)
• 1 generous amount butter (Be liberal — the original recipe specifically instructs a generous quantity of butter for a rich, smooth purée)
• 1 splash milk (Added warm if possible to help produce a smooth, loose mash rather than a stiff one)
• 1 small ladleful stock from the soup kettle (Use whatever stock is available — chicken, beef, or vegetable — taken directly from a pot of soup if one is on the stove)
• 1 dust (pinch) pepper (Just a light dusting; do not over-season)
• 1 small pinch nutmeg (Freshly grated is ideal; use only a little as nutmeg is potent)

Instructions

1. 1Peel your potatoes and cut them into even chunks. Place them in a saucepan, cover with cold salted water, and bring to the boil over medium-high heat. Cook until completely tender when pierced with a knife, approximately 15–20 minutes. Once cooked, drain the potatoes through a colander held over the sink, allowing all the water to escape fully. While the potatoes are draining in the colander, move immediately to the next step before the pan cools.
2. 2While the potatoes are still draining in the colander, take the now-empty hot saucepan and rub the entire interior surface thoroughly with the cut clove of garlic. Press the cut face of the garlic firmly against the base and sides of the pan so that its juice and aroma coat the surface. The residual heat of the pan will help release the garlic's fragrance. Discard the garlic clove once done — it is not added to the mash itself, only used to perfume the pan.
3. 3Tip the drained potatoes back into the garlic-rubbed saucepan and set the pan over a very low heat to help drive off any remaining moisture. Using a potato masher or the back of a sturdy fork, mash the potatoes thoroughly until no lumps remain. Now add a generous amount of butter — be liberal here as the original recipe specifically instructs. Work the butter into the mash continuously with the masher or a wooden spoon until it is fully melted and incorporated, giving the purée a rich, glossy base.
4. 4With the pan still over a low heat, stir in a splash of milk followed by a small ladleful of stock taken from the soup kettle. Beat the mixture together vigorously with a wooden spoon or the masher until fully combined and smooth. The purée should be noticeably looser and softer than a typical British mashed potato — it should just hold its shape when spooned, not be stiff enough to mould. If it still seems too thick, add a little more milk or stock, but add gradually so you do not overshoot.
5. 5Remove the pan from the heat. Add a light dusting of pepper and a very small pinch of nutmeg — freshly grated nutmeg is ideal if available. Stir well to distribute the seasoning evenly throughout the purée. Taste and adjust if needed, being careful not to over-season. Serve immediately, spooning the purée softly onto the plate rather than pressing it into a stiff moulded shape. This is a French-style purée and should appear loose, light, and gently mounded at table.