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MASHED POTATOES

Perfect Mashed Potatoes that can be refrigerated and reheated with no change in texture: 

"You slice them, then cook them at 160 degrees for exactly 30 minutes, shock them [in cold water] and then finish cooking in boiling water.  Theyr'e not tacky or gluey, no matter how much you work them. Its stunning. We use that technique for our gnocchi and we have perfect, soft light fluffy gnocchi."
Mark Ladner, Exec Chef at Lupa, Otto & Del Posto restaurants.
(Art Culinaire Magazine, Spring 2006)
 

 

 

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