3 out of 3 Michelin Stars can't be wrong: Heston Blumenthal's Fat Duck mashed potato recipe is a work of modern art, in that it is a wonder to behold but it doesn't necessarily seem like something that belongs in your dining room.

Have no fear, my fellow home cook: your friends at FoodNRecipe are preserving Mr. Blumenthal's genius idea to incorporate a burst of citrus, via the lime, to bring out the flavor of the potato through the butteriness of the mash. However, we'll be using a different vehicle from his idea for an incredibly concentrated cube of lime jelly to deliver it.

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Heston Blumenthal's "Perfect Mash" Mashed Potato Recipe

You will need:

-5 Cups/3 pounds of Yukon Gold potatoes, peeled, skins reserved for later

-1 pint of whole milk

-Zest of two limes

-Salt and Pepper

-Two sticks of butter

-A Ricer

-A Sieve

Step One: Preparing Your Potatoes

Here's the part of this recipe that's absolutely brilliant: Heston Blumenthal gives us a temperature at which potatoes cook without bursting their starch. Add the potatoes, sliced, to water cooking at 161.6 degrees Fahrenheit or 72 degrees Celsius. Let that cook, uncovered, for 30 minutes.

Step Two: Actually Cooking Your Potatoes

Add the potatoes to a pot of boiling water and let them cook, covered, for twenty minutes. Drain them and let them steam dry for five minutes. Crush the potatoes with a ricer, then force the riced potatoes through your sieve.

Chop up the butter into small cubes and add them to the smoothed out potatoes.

Step Three: Potato Skin Milk Tea with Lime

Simmer the potato skins in a pint of milk with the zest of two limes (PROTIP: or one, if you're using a microplane) for five minutes, then strain and stir or whisk the milk into the mash until you reach the desired consistency.

Now, isn't that a lot easier and more lovely than putting in weird cubes of agar-agar lime jelly? Watch below and let us know. Of course, we would have never thought to add lime to mashed potatoes to bring out the flavor of the potato, but it makes total sense. What maybe doesn't make sense is going through all of this very precise labor for one texture just to gum it up with another one: