4.9 from 333 votes
Creamy Mashed Potatoes
Creamy Mashed Potatoes are made from floury white potatoes cooked until tender, then mashed with butter, cream, and milk to create a smooth, rich texture. Salt and white pepper season the mash, enhancing its flavor. The warming of cream and milk before incorporation helps achieve a luxurious consistency, while vigorous whisking ensures the potatoes become fluffy and lump-free. These mashed potatoes are a classic side, offering comfort and creaminess.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
servings
Course:
Side Dish
Cuisine:
French
Ingredients
- 2 kilograms potato floury, white
- 150 grams butter soft
- 200 millilitres cream
- 200 millilitres milk whole
- salt
- ground white pepper
Instructions
- Peel and cut the potatoes into 1 cm (1/2 inch) slices.
- Place in pot of cold salted water and put on to boil.
- Place cream and milk in small saucepan and slowly warm.
- Once the potatoes are boiling, reduce the heat slightly and cook until they start to fall apart in the pot.
- Strain well (allow to sit in strainer for 1 minute)
- Potatoes can be transferred to a large mixing bowl and mashed, or preferably put through a mouli into a large mixing bowl.
- Once all the lumps have been mashed out of the potatoes, turn the cream and milk up to boil (keep an eye on it, as soon as it starts to boil, remove from the heat).
- Meanwhile, using a sturdy whisk, whisk the potatoes vigorously with the butter.
- Once the cream and milk have boiled, fold some not all, of it into the mash with a rubber spatula.
- Whisk the potatoes vigorously once again, and taste for seasoning. If at this stage they are not fluffy a little more cream and milk can be folded and then whisked in.
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