Mashed Potatoes
Ben Hasty is Executive Chef at the Atlantic Grill in Rye, New Hampshire. His focus is on using the bounty of the best seasonal local ingredients.
This recipe is featured in Feeding the Restaurant Crew
- Servings Makes 4.5 kg (10 pounds) to serve a crew
Ingredients
- 4.5 kg (10 pounds) potatoes, peeled and quartered
- 1.1 kg (2½ pounds) butter, cubed
- 591 ml (2½ cups) hot milk
- 75 ml (5 tablespoons) salt
- 20 ml (1 tablespoon plus 1 teaspoon) ground black pepper
Preparation
1. Simmer potatoes until tender.
2. Run potatoes through the medium blade of a food mill.
3. Using a potato masher, mix in the remaining ingredients. May be refrigerated for up to three days.
Ben Hasty
Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now Executive Chef at the Atlantic Grill in Rye, New Hampshire. Hasty’s focus is using the bounty of seasonal local ingredients, including from his family farm, Breezy Hill.
Courtesy photo
Read more from Ben Hasty
