Very Creamy Mashed Potatoes
Updated: Apr 15
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 easily. (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 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 Chili Powder
Add Cheddar and Jalapenos
Substitute Butter with Brown Butter
Add Fried Green Onions
Be creative. Potatoes are flexible and can easily be dressed up.
Very Best Creamy Mashed Potatoes
7 1/2 lbs of Russet Potatoes, peeled and cut into 1/4 pieces 2 to 2 1/2 Cups Heavy Cream 1 Stick Unsalted Butter 1/2 Teaspoon Nutmeg 2 Teaspoon Salt Garnish with Chives (optional)
Peel and Cut the Potatoes. Wash them after doing so.
Add the potatoes to cold salted water.
Boil the potatoes for about 20 minutes or until fork-tender.
Drain all of the cooking liquid. Mash the potatoes with a potato masher, hand mixer, food mill or potato ricer. Add the butter and start mashing potatoes.
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.
Sprinkle fresh thyme on top.