"Butter first, before you season. If you season first before you put the butter on, the salt will extract the water. The butter serves to protect the potato, so when you season, it doesn't start to leak its water."
"Peeling and submerging potatoes in cold water draws out excess starch, keeping them from turning out more sticky than crispy. This preliminary step significantly contributes to the end result."
When preparing potatoes, starting with cold water is essential for mashing. A Michelin-starred chef recommends adding butter before salt to prevent water extraction. This method protects the potatoes, ensuring they remain tender while crisping. Peeling and submerging potatoes in cold water also helps prevent browning and reduces excess starch, enhancing texture. Chef White emphasizes the importance of massaging butter into the potato slices before seasoning for optimal flavor and consistency.
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