500g and good mashing potatoes, peeled and chopped into same size pieces
2 tab butter
1/4 cup cream
150 g grated cheese - whatever you have on hand, something to melt
1 tin (between 100 and 200g) of tuna in oil (olive oil is best, but any oil is okay - NOT in brine or water)
1 medium onion, finely chopped
salt and pepper and dried chilli flakes (optional)
This is my standard comfort fare – if I’m sick or hungover or otherwise miserable, this comes out. Best eaten with a spoon, on the couch under a blanket. This makes quite a lot, but it heats up perfectly.
1Boil the potatoes in salted water until they’re done, time depends on their size, but around 10-15 minutes.
2Start to mash them, then add cream and butter and continue mashing until smooth (or your preference).
3Stir through the tuna (including the oil if it’s olive oil, otherwise drain first) and onion and cheese and season well to taste. You might need to microwave the mix just quickly to make sure the cheese melts and everything is hot after the mashing. Enjoy!
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!