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.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.