Of course, the world’s best potato becomes the world’s best mashed potatoes.
If you mash the potatoes, you get a silky mash. Eeva Paljakka
The best mashed potatoes come from baby potatoes. Chef for many things Risto Mikkola is ready to discuss, but on this matter his opinion is unshakable.
– Puikula is the best potato in the world, says Mikkola.
Before you cook the mashed potatoes, peel them. Do not boil potatoes in wild boiling water, but in smiling water, so to speak, so that the surface of the potato does not fall apart before the inside is cooked.
Be careful that the potato does not fall apart in the boiling water. The taste of the potato remains better when it is whole. As the potato breaks down, its flavor dissolves in the boiling water.
When the potato is cooked, pour off the water. Take out a colander, a tablespoon and a pot. Put the strainer on the pot and use a spoon to mash the potatoes through the strainer, i.e. mash the potatoes.
With the help of a strainer and a spoon, you get a good result. Eeva Paljakka
If you have half a kilo of potatoes, there should be at least 200 grams of butter. Add melted butter, salt to the mashed potatoes and mix with a spoon.
This way you get a really smooth and silky mashed potato.
If the mash seems too thick, add butter or milk. Eeva Paljakka
When you mix the puree with a spoon, and not with a machine, the end result will not be smooth.
According to Mikkola, you can put the same amount of butter in the Puikula as there are potatoes.
– From Puikula, you can get such a good pot juice that it doesn’t make any sense. The peeled and boiled potato is mashed while hot. Then you start adding butter to it and mixing vigorously at the same time. Butter is added and added until the potato cuts, i.e. does not accept any more. Then a little warm milk is added to the potato. The rest is on the table.