Mashed potatoes are one of the most comforting and essential side dishes of all time. It is a simple dish with few ingredients, but there are times where you may end up with unappetizing potatoes that are gluey or chunky. There are some key things to keep in mind to making the best creamy mashed potatoes.
- Starchy Potatoes are a must. Russets or Yukon Golds are starchy potatoes that will get you those delicious fluffy mashed potatoes. Stay away from the waxy varieties, such as red potatoes or fingerlings will not absorb the liquid or break down as easy. (unless you like the lumpy kind)
- Cook the potatoes in salted water, in order to have well flavoured potatoes.
- Room Temperature or slightly heated butter and cream make for better absorption from the potatoes
- Cook the potatoes until they are very fork tender.
- Drain all of the cooking liquid before introducing any new ingredients.
- Do not cook the potatoes whole. Cut them into slices or wedges.
How to spice up your potatoes:
- Substitute with Duck Fat
- Add Bacon or Bacon Fat, cause well.. Bacon makes everything better
- Add Basil
- Add Peas
- Add Parsley
- Add smoked paprika
- Add Wilted Spinach
- Truffle Paste or Truffle Butter or Truffle Oil – Any kind of truffle
- Drizzle with Porcini Oil
- Add Caramelized Onions
- Add Roasted Garlic
- Substitute Cream with Buttermilk
- Substitute Cream and Butter with Sour Cream
- Substitute Cream and Butter with Ranch Dressing
- Add Chipotle Pepper
- Add Celery Root
- Add Parsnips
- Add Carrots
- Add Chili Powder
- Add Cheddar and Jalapenos
- Add Rosemary
- Add Sage
- Add Pesto
- Add Chives
- Add Cheese
- Substitute Butter with Brown Butter
- Add Fried Green Onions
- Be creative. Potatoes are flexible and can easily be dressed up.
So what you will need is:
7 1/2 lbs of Russet Potatoes
2 to 2 1/2 Cups Heavy Cream
1 Stick Unsalted Butter
1/2 Teaspoon Nutmeg
2 Teaspoon Salt
Garnish with Thyme (optional)
1. Peel and Cut the Potatoes. Wash them after doing so.
2. Add the potatoes to cold salted water.
3. Boil the potatoes for about 20 minutes or until fork tender.
4. Drain all of the cooking liquid. Mash the potatoes with a potato masher, food mill or potato ricer. Add the butter and start mashing potatoes.
5. Stir in the cream, nutmeg, and season with salt. Taste and adjust with additional salt or butter if needed. If the potatoes aren’t quite creamy enough, add more butter or cream.
6. Sprinkle fresh thyme on top.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!