It is not that making mashed potatoes is an ancient art, but it is a relatively simple recipe where you can choose good ingredients changes the result from a coarse mash to a category mash.
perfect as Christmas accompaniment for meat, poultry and fisha mashed potato can be fattened with whatever we want, but it is never convenient to lose sight of the true protagonist of the recipe: the potato.
Choosing a bad potato or, even worse, mistreating it during preparation will completely change the result of a very simple garnish that has hardly any science and that, if done well, is a real ten.
Therefore, we pay attention to this trick that the chef Alberto Chicote recommended a few years ago when preparing a mashed potato in one of the programs he presented on Canal Cocina, where he made recipes with meats and which was called Lust.
Used on several occasions, the Madrid chef makes different mashed potatoes but with the same protagonistbecause the same is true for making a stuffed cause as for making the purée itself and, in any case, he insists on a key to making them: be careful with cooking.
Golden and soft, the shape of these potatoes resembles long fingers that are slightly thickened
For this reason, regardless of the potatoes used, chef Chicote recommended that potatoes are cooked whole, with skin and a pinch of salt, Well, this way we are going to ensure that they do not absorb too much water (on the contrary if we cook them peeled and split).
Something especially relevant when advising bet on potatoes of the ratte varietya potato that is also known as asparges and that is native to France and Denmark (where the first ones were grown) which, however, lends itself particularly well to this type of recipe because it generates a very delicate nutty flavor and is also especially creamy.
Two benefits that make this variety a real treasure for baked, roasted or bakedin addition to guaranteeing a consistent, dense texture and with a moisture point that will allow us to already have a high hydration point in the purées without having to resort to oils or other fats.
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Easily identifiable by their shape, ratte potatoes have the shape of a more or less thick finger, are elongated and slightly curved at some of their nodes and have been very popular in haute cuisine since they became known in the 19th century, although it would not be until the 20th century when they began to have worldwide fame in the cuisine of Lyon, especially after use it Joel Robuchon in his famous mashed potatoes.
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