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Early_To_Risa@sh.itjust.works

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Anon cooks something they read on the internet (sh.itjust.works)

submitted 9 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] UsernameIsTooLon@lemmy.world 5 points 9 months ago* (last edited 9 months ago) (2 children)

The Michelin Star way is 1:1 butter to potato ratio (yes, so 1 pound of butter for every pound of potatoes) and a tiny bit of salt lol. You just run the mash potatoes through a fine mesh until it becomes a super smooth paste.

[–] Cannonhead2@lemmy.world 5 points 9 months ago (2 children)

Jeez. I knew restaurant mashed potatoes used a lot of butter, but that's pretty nuts if true.

[–] AngryCommieKender@lemmy.world 4 points 9 months ago* (last edited 9 months ago)

Restaurant food tastes good because we make it the unhealthy way, and we have commercial grade burners. To quote Beavis and/ or Butthead: "FIRE! hu hu YEAH! FIRE!"

[–] UsernameIsTooLon@lemmy.world 1 points 9 months ago

That's why high end star restaurants serve smaller portions. 1) cuz it's usually a lot of ingredients but also 2) there's a psychological aspect where you appreciate the food more because there's less of it.

[–] AngryCommieKender@lemmy.world 1 points 9 months ago (2 children)

Fine mesh? We don't have time for that shit. I think you meant stick a blender in there and whip the shit out of them till they're smooth.

[–] UsernameIsTooLon@lemmy.world 2 points 9 months ago

That's why it's Michelin Star lol. I just mash everything into the pot it's cooking out of. I personally like having some chunks of potato.

[–] sugar_in_your_tea@sh.itjust.works 1 points 9 months ago (1 children)

Then you need to clean the blender.

Just mash with a potato masher or a huge fork for a couple min. Cleanup is: toss masher/fork into dishwasher.

[–] AngryCommieKender@lemmy.world 1 points 9 months ago

Small batches sure. I'm not interested in mashing 100 lbs of potatoes by hand every day