How to cook airy mashed potatoes: step-by-step recipe from the MasterChef judge

Chef and MasterChef judge Volodymyr Yaroslavskyi told us how to make delicate airy mashed potatoes. He posted a detailed recipe on his Instagram page and gave some professional advice.

The chef's main secret is to take starch-rich potatoes, boil them, and grind them through a sieve, rather than crushing them with a pestle.

"Of course, this is not a quick recipe for every day, but take the time to cook it. Your family will love it," Yaroslavskyi wrote.

Proportions for the perfect creamy mashed potatoes:

• boiled grated potatoes – 100 g
• 30% cream – 50-60 ml
• butter – 40 g
• milk – 25 ml
• nutmeg – a pinch

It is better to take potatoes of the same size. Peel and boil the whole thing in salted water. Cook under a lid over low heat, Yaroslavskyi says it takes him about 40 minutes.

Drain the water and dry the potatoes for 2-3 minutes in the same pot on the stove. Then, immediately, while the potatoes are hot, rub them through a sieve to prevent the starch from being drawn into the paste.

Immediately add hot milk and stir, otherwise, the potatoes will dry out and you will need to grind them through a sieve again. By the way, you can store such potatoes as a semi-finished product in the refrigerator: take them out when needed and continue mashing them.

Pour the cream into a frying pan and add the butter. Heat, add the potatoes, ground nutmeg, and stir well into a homogeneous mass with a silicone or wooden spatula.

When the mashed potatoes have the consistency of sour cream, it means they are ready. Here you need to taste it and add salt if necessary.

"You have to eat it right away while it's hot. If the mashed potatoes have cooled down, you can reheat them in a frying pan by adding a little milk or water," Yaroslavskyi said.