Very Creamy Mashed Potatoes

Key Steps:

1. 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)

2. Cook the potatoes in salted water, in order to have well-flavoured potatoes.

3. Room Temperature or slightly heated butter and cream make for better absorption from the potatoes

4. Cook the potatoes until they are very fork-tender.

5. Drain all of the cooking liquid before introducing any new ingredients.

6. Do not cook the potatoes whole. Cut them into slices or wedges.

How to spice up your potatoes:

1. Substitute with Duck Fat

2. Add Bacon or Bacon Fat, cause well.. Bacon makes everything better

3. Add Basil

4. Add Peas

5. Add Parsley

6. Add smoked paprika

7. Add Wilted Spinach

8. Truffle Paste or Truffle Butter or Truffle Oil – Any kind of truffle

9. Drizzle with Porcini Oil

10. Add Caramelized Onions

11. Add Roasted Garlic

12. Substitute Cream with Buttermilk

13. Substitute Cream and Butter with Sour Cream

14. Substitute Cream and Butter with Ranch Dressing

15. Add Chipotle Pepper

16. Add Celery Root

17. Add Parsnips

18. Add Carrots

19. Add Chili Powder

20. Add Cheddar and Jalapenos

21. Add Rosemary

22. Add Sage

23. Add Pesto

24. Add Chives

25. Add Cheese

26. Substitute Butter with Brown Butter

27. Add Fried Green Onions

28. Be creative. Potatoes are flexible and can easily be dressed up.

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Very Best Creamy Mashed Potatoes

Ingredients:

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)

Directions:

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, hand mixer, 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.

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