How to properly add oil and milk to mashed potatoes

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Joel Doshusha, who is called” chef ”, I prepared the most delicious mashed potatoes. No wonder he was awarded the stars of Michelin. According to this recipe, you can prepare the same delicious puree as served at the Michenian Joël Robuchon restaurant in Metropole Monte-Karlo in Monaco. was transferred only to the chosen kitchen workers. Now this recipe is no more secret.

ingredients are common: you will need a kilogram Other varieties of potatoes will also fit. The main thing is that the tubers are large and starchy. Put the potatoes in the skin in a pan, pour in water, add a pinch of salt. . Add icy, pre -frozen at a minus 25 degrees butter. Dry the potatoes over medium heat, turning the puree with a wooden spatula.

when all the oil is dissolved in potatoes. In a separate pan, heat the milk and pour it into the potatoes, not forgetting to stir. The potato mass will turn out a soft cream. Delicious!