The Michelin star chef showed how to take your mash to the next level
The comforting side dish can be cooked a number of ways, but it seems near impossible to get restaurant quality mashed spuds at home. If you've ever wanted to eat fine dining potatoes without the hefty price tag, you can now do so thanks to chef Asimakis Chaniotis of Pied à Terre restaurant.
And before you think about pushing those potatoes any old way, there is a more precise way the pros do it. After mixing this together, the next step is to add a pinch of salt and warm milk, stirring everything together until everything is emulsified. "So now the next step is when they start sizzling here, as you can see," he added.
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