This is the restaurant way of making mashed potatoes at scale. All credits to Ryan Goodwin. The technique is colloquially referred to as "dead arm" in the restaurant circles.
- 5 - 6 potato
- as required salt
- as required pepper
- 1 cream pint
- 2 tablespoons butter
- Place potatoes on a pan or baking tray in a preheated oven at 450 Fahrenheit
- Prep butter into small slices.
- Keep the potatoes for nearly 40 minutes and you have to go by feel if its cooked enough by poking it with a toothpick. It should run all the way inside the potato like poking a boiled egg.
- Once its ready, keep the oven hot and take the potato one by one and quickly peel with a small knife, holding it on a napkin.
- Add the potato to a wooden bowl. They insulate the heat well, giving you the ability to hold the vessel.
- Mash them up by adding cream, butter, salt and pepper. Use a wooden spoon preferably. You have to mash this continuously till your hands give up and hence the term – “dead arm”.
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