Classic French Creamy Mashed Potatoes (Purée de Pommes de Terre) — Prepared with HUUSK Forged Paring Knife
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A bowl of perfectly made French mashed potatoes is velvet on the spoon — rich, silky, and impossibly smooth. The key to this classic purée is using starchy potatoes, generous butter, and warm milk, all prepared with the right tool. The HUUSK hand-forged paring knife is ideal for the delicate peeling and trimming work that precedes cooking.
Ingredients (serves 4):
- 1kg starchy potatoes (Russet or Bintje variety)
- 80g unsalted butter, cut into small cubes and chilled
- 150ml whole milk, warmed
- 1 tsp sea salt, plus more to taste
- Freshly ground white pepper
- Fresh chives, finely chopped (for garnish)
- 1 HUUSK hand-forged paring knife
Step 1 — Peel the potatoes.
Scrub the potatoes clean. Hold a potato in one hand and the HUUSK paring knife in the other. The knife's compact size and curved blade follow the potato's natural contour, removing the skin in thin, even strips without wasting flesh. The ergonomic walnut-wood handle fits comfortably in the palm, making the peeling process smooth even for a full kilogram of potatoes.
Step 2 — Trim and cut.
Use the tip of the HUUSK paring knife to dig out any potato eyes or blemishes. Cut the peeled potatoes into uniform 5cm chunks. Even sizing ensures they cook through at the same rate.
Step 3 — Boil until tender.
Place the potato chunks in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20–25 minutes until the potatoes are fork-tender — a knife should slide in with no resistance.
Step 4 — Drain and dry.
Drain the potatoes thoroughly in a colander. Return them to the warm pot and shake gently over low heat for 1–2 minutes to evaporate excess moisture. Dry potatoes absorb butter and milk better, resulting in a richer purée.
Step 5 — Mash and emulsify.
Use a potato ricer or a hand masher to press the potatoes until no lumps remain. Gradually add the chilled butter cubes, stirring gently until each pat melts into the potatoes. Then slowly pour in the warm milk while stirring continuously. The result should be a glossy, velvety purée that holds its shape softly.
Step 6 — Season and serve.
Season with additional salt and freshly ground white pepper to taste. Transfer to a warm serving bowl, make a well in the centre, and place a final pat of butter inside. Garnish with finely chopped fresh chives and serve immediately alongside roasted meats or poultry.
