Making Mashed Potatoes for Beef Wellington Recipe

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I’ll be showing you how to make Beef Wellington with crushed Yukon Gold Potatoes and Haricot Verts. Okay, now what you’ll see is while I’m waiting for those to cook, I’ve gone ahead and got my bacon rendering here in the background. In the foreground I’ve got my potatoes, I’ve already gone and drained them off. So what I’m going to do is I’m going to take a whole stick of butter, I know, it’s not good for you. Put it right in the potatoes and then I’m going to take, that should start melting on its own, some salt, lots of pepper. The idea here is not to whip them or to smash them into submission like you normally would. We’re just going to crush them up into pretty large chunks still, so it’s really important that you also break your butter up, I’ve already let my butter get soft so I’ve got a bit of an advantage here and I’m just going to go ahead and start smashing away. I left the skins on because it just makes a better potato that way. And so what I’m going to do is I’m going to smash these until they get pretty well mixed up with that butter I’ve got, Then I’m going to taste them again, make sure they don’t need any more seasoning."