Everyone know that the trick to perfect mashed potatoes is to make them nice and light, fluffy and creamy. This is usually achieved by cooking perfectly and adding lots of butter and cream to get that nice finished texture.
Scott Heimendinger from Modernist Cuisineis one of those chefs who likes to discover knew ways of doing thing and that's exactly what he's done with these modernist mashed potatoes.
Butter and cream are great for adding to mash but they can also extract from the original mashed potato flavor. This is why Scott adds diastatic malt powder which he says on a molecular level will make the most incredibly smooth and creamy mash imaginable.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.