sagesex

That’s what you get from watching TV … recently I saw the leading german cooking show, where one star chef quoted maitre extraordinaire Johann Lafer (who stood next to him) for the ultimate mashed potato recipe: Bake 500 g potatoes including peel. Strain twice, then add the same amount (!) of butter, plus some nutmeg and salt. Somehow I now believe this guy was joking, but back then it seemed to make sense. Indeed, a hidden leitmotif of this show seemed to be that advanced cooking is mainly the flavoring of butter.

Here’s what came out when we tried to emulate this seemingly innocuous recipe:

2.5 kg potatoes, baked and painfully strained twice, then we added 1 kg butter! Can you imagine putting four bricks of butter into one standard pot? It felt quite absurd to us. Astonishingly, after we mixed it all, it looked quite like your average mashed potatoes, and tasted truly wonderful, if maybe a little greasy. Unfortunately, it was cold. So we decided to heat things up a bit. Only when the butter slowly melted, it became more and more liquid, until finally, the butter and potatoes separated again, resulting in what you can see above.

Allright, so we had to eat it in the dark. Instead of a culinary orgasm, we experienced the feeling of butter running down our throats, and afterwards the sickness that you get from eating an entire butter brick. So what do you think? Was it a joke, did we just use a little too much butter, is it meant to be eaten cold, is there a way to prepare this dish without it getting cold? Advice from culinary geniuses is appreciated.

Anyway, if you think this was bad you haven’t seen what we created out of the potato peel:

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That’s what you get from watching TV … recently I saw the leading german cooking show, where one star chef quoted maitre extraordinaire Johann Lafer (who stood next to him)...