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Anon cooks something they read on the internet (sh.itjust.works)
submitted 2 years ago by [M] to c/greentext@sh.itjust.works
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[–] 5 points 2 years ago* (2 children)

The Michelin Star way is 1:1 butter to potato ratio (yes, so 1 pound of butter for every pound of potatoes) and a tiny bit of salt lol. You just run the mash potatoes through a fine mesh until it becomes a super smooth paste.

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  • [–] 5 points 2 years ago (2 children)

    Jeez. I knew restaurant mashed potatoes used a lot of butter, but that's pretty nuts if true.

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  • [–] 1 point 2 years ago (2 children)

    Fine mesh? We don't have time for that shit. I think you meant stick a blender in there and whip the shit out of them till they're smooth.

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