Creamy Mashed Potatoes
The ultimate comfort food, Creamy Mashed Potatoes are rich, creamy, and the perfect addition to any meal. Made with fluffy potatoes, butter, and cream, this dish promises to satisfy your cravings. Give it a try tonight and elevate your dinner!
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Frying Pan
- Whisk
- Peeler
Ingredients
- 2 kilograms floury white potatoes
- 150 grams soft butter
- 200 millilitres cream
- 200 millilitres whole milk
- salt
- ground white pepper
Instructions
- Peel and cut the potatoes into 1 cm slices. It’s essential to cut them evenly to ensure they cook uniformly. You’ll want them small enough to cook through but not so small that they become mushy.
- Place the cut potatoes in a pot of cold salted water and bring to a boil. Starting in cold water helps the potatoes cook evenly, making them perfect for mashing. Bring the water to a vigorous boil.
- In a small saucepan, place the cream and milk and slowly warm them over low heat. This will ensure the cream and milk incorporate smoothly when added to the mash.
- Once the potatoes are boiling, reduce the heat slightly and cook them until they start to fall apart, about 15 to 20 minutes. You’ll know they’re done when they’re fork-tender.
- Strain the potatoes well, allowing them to sit in the strainer for a minute. This step helps remove excess moisture, so your mash isn’t watery.
- Transfer the potatoes to a large mixing bowl and mash them until smooth. Ideally, use a mouli for the best results, as it creates a fluffy texture.
- Once all lumps are gone, turn the cream and milk up to boil. Keep a close eye on it; as soon as it starts boiling, remove from heat. This prevents the cream from scorching.
- Using a sturdy whisk, incorporate the butter into the potatoes. Vigorously whisk until the butter is melted and fully integrated, making the mash light and fluffy.
- Gradually fold in some of the boiled cream and milk into the mash with a rubber spatula, mixing gently. This helps to achieve the perfect creamy consistency.
- Finally, whisk the potatoes once again, and taste for seasoning. If they’re not fluffy enough, feel free to fold in a little more cream and milk. Adjust the seasoning with salt and ground white pepper as needed.
Notes
Using fresh ingredients will give you the best results. For storage, keep your mashed potatoes in an airtight container for up to three days. If you choose to freeze them, be aware they may lose some creaminess upon thawing. Reheat gently for best texture.