Discover the secret to taking your mashed potatoes to the next level! If you’ve ever wanted a creamy texture and a flavor that will wow everyone, this recipe has the key. With a small tweakment of traditional ingredients, you’ll transform a classic dish into a gourmet experience.
The star here is not the milk, but a special touch that guarantees an irresistible texture: hot liquid cream or heavy cream .
How to make the best mashed potatoes:
Ingredients:
- Potatoes (quantity according to the diners)
- 175 g of butter (per kilo of potatoes)
- Hot cream or whipping cream (a few tablespoons)
- Salt to taste
Procedure:
- Prepare the potatoes : Wash, peel, and cut the potatoes into medium-sized chunks. Boil them in salted water until completely tender (about 20 minutes)2.
- Drain and dry : Once cooked, drain the potatoes well and return them to the hot pot for a few seconds to remove excess moisture. This step helps make a fluffier mash3.
- Mashing the potatoes : Use a potato masher or ricer to mash the potatoes while they’re still warm. Don’t use a blender, as this can make the mash mushy4.
- The secret touch : Add the butter (175 g per kilo of potatoes) and mix it gently while it melts with the heat of the potatoes. Add the hot double cream or heavy cream little by little, until you get the desired consistency.
- Season to taste : Adjust the salt according to your preferences.
- Mix carefully : Stir gently to achieve a homogeneous puree ready to serve.
