About this episode
This is a bonus episode that first went out to our premium subscribers in January. We're dropping it in the public feed today so you can hear what bonus episodes are like. They typically feature deep dives into a single technique, ingredient, or side dish, or historical deep dive.
Mashed potatoes might be one of the simplest dishes to make, but getting them right? That's another story. We're breaking down where things go wrong (gluey textures, waterlogged spuds, the "point of no return") and how the pros avoid them. Along the way, we unpack Joël Robuchon's legendary 50% butter ratio, debate the ricer vs. food mill, and settle on the definitive preparation for Sauced mash.
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