Mashed potatoes and butter go collectively, like ham and cheese, or peanut butter and jelly. The 2 substances are simply a kind of traditional combos that by no means appear to get outdated. The magic of this mix was one thing that the late celeb chef Anthony Bourdain appeared to grasp totally. Based on Insider, the previous star of the long-running present “No Reservations” did not simply add a pinch of butter to his potatoes — he added sticks at a time. To be extra correct, Bourdain reportedly shoots at a ratio of 1 and a half sticks of butter per pound of potatoes.
If that looks like a whole lot of butter, that is as a result of it’s. When making an attempt Bourdain’s recipe, the Insider journalist reported, “Regardless of how exhausting I attempted, I could not combine all of the butter [into the potatoes]Nonetheless, there are some methods you should use to keep away from this hiccup. For instance, do not add pre-melted butter to your potatoes. As a substitute, preserve the ingredient chilly and lower it into 1/2-inch cubes.
Finally, this technique works as a result of distinctive composition of butter. When this scrumptious substance melts, the parts separate, permitting the milk solids to drip a method and the fats to drip the opposite (by way of Bon Appétit). Including chilly butter to your mashed potatoes permits the substance to unfold evenly all through the dish. This in the end lets you make mashed potatoes with minimal mixing points.