This is the restaurant way of making mashed potatoes at scale. All credits to Ryan Goodwin. The technique is colloquially referred to as "dead arm" in the restaurant circles.
Mashed Potatoes Restaurant Style – The dead-arm technique
 This is the restaurant way of making mashed potatoes at scale. All credits to Ryan Goodwin. The technique is colloquially referred to as "dead arm" in the restaurant circles.
Ingredients
- 5 - 6 potato
- as required salt
- as required pepper
- 1 cream pint
- 2 tablespoons butter
Instructions
- Place potatoes on a pan or baking tray in a preheated oven at 450 Fahrenheit
- Prep butter into small slices.
- Keep the potatoes for nearly 40 minutes and you have to go by feel if its cooked enough by poking it with a toothpick. It should run all the way inside the potato like poking a boiled egg.
- Once its ready, keep the oven hot and take the potato one by one and quickly peel with a small knife, holding it on a napkin.
- Add the potato to a wooden bowl. They insulate the heat well, giving you the ability to hold the vessel.
- Mash them up by adding cream, butter, salt and pepper. Use a wooden spoon preferably. You have to mash this continuously till your hands give up and hence the term – “dead arm”.
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