Description
Deliciously creamy mashed potatoes, perfect as a side dish.
Ingredients
Scale
- 900 g (2lb) floury potatoes (chopped into even-sized chunks)
- 60 g (4 tbsp) unsalted butter
- 90 ml (1/3 cup) double (heavy) cream
- 1/2 tsp table salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1/4 tsp Maldon salt flakes
- pinch freshly ground black pepper
Instructions
- Place the potatoes in a pan and cover with cold water.
- Bring to the boil and simmer for 15-20 minutes. Check after 15 minutes by pushing a knife into one of the potatoes – the potato should be tender and the knife should slide through. Cook for a few minutes more if needed, but don’t let them overcook (no more than 20 minutes) or the mashed potatoes will be watery.
- Drain the potatoes in a colander and let them sit for 1 minute, until the moisture evaporates.
- Place the potatoes – about 2 at a time – in a potato ricer, letting the riced potatoes fall into a clean bowl. Continue until all the potatoes are riced.
- Add the butter and give it a little stir so the heat of the potato melts the butter.
- Add the cream, half the salt, and pepper and stir together using a wooden spoon until smooth and creamy.
- Taste the mashed potatoes and stir in more salt and pepper if needed.
- Top the mashed potatoes with a knob of butter and a sprinkling of Maldon salt flakes and a pinch of black pepper before serving.
Notes
- Note 1: Choose floury potatoes for the best texture.
- Note 2: Ensure chunks are even-sized for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg