How to make the best mashed potatoes?
Potatoes - Use starchy potatoes that are perfect for cooking, for example Yokon Gold Desiree, King Edward ali Maris Piper. It’s important not to overcook the potatoes, just cook until a fork inserted in the potato goes easily through it.
Butter - Butter is impossible to substitute in this recipe. It creates that nice, creamy texture that we love in mashed potatoes.
Milk - Use full fat milk, it adds a wonderful flavor.
Heavy cream - The heavy creams creates that lovely creamy texture, adds a rich flavor and it’s perfect in combination with milk and butter.
Nutmeg - If possible, add a bit of nutmeg, it adds such an amazing flavor.
Technique 1 - potato ricer
For technique numero uno, use potato ricer. This is simpler, quicker and easier as technique number two, however, there might be a chunk of potato here and there left, so make sure to have a nice texture when you are finished.
Technique 2 - fine sieve
You can also use a simple fine sieve. It takes a bit more time and effort, but this is such a precise technique which helps with the potato having a consistent texture. We usually choose this method.
Never use a blender or an immersion blender - it makes the mashed potatoes gluey and starchy.
What's the difference between adding more or less liquid?
The French love their potato puree as prepared in this recipe. Our mom’s and most of the other folks that we know aren’t preparing it this way. They add less liquid and they serve it thick and creamy. (like shown in the photo below - the first one). However, adding more milk and heavy cream results in creamier, glossier, nicer mashed potatoes that are richer in flavor and simply unforgettable (the second on the photo below). Give it a go, I bet you will like it.
What to serve mashed potatoes with?
Mashed potatoes go with almost everything, let's be honest here. Here are some suggestions:
- chicken paprikash
- pressure cooker beef stroganoff
- braised beef stew
- pork schnitzel
- pork chops with apples and quince
- lamb shoulder
- pea and fish cakes and
- squash and chickpeas curry
METHOD
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cook the potatoes
Peel the potatoes and cut it on small cubes. Add it to a pot, filled with salted water and place over medium-high heat. Cook for about 20 minutes (low simmer) or cook until the potatoes are cooked, but not all mushy. Drain and leave in a colander for about 15 minutes, for the steam to evaporate. If you don’t have a lot of time, then add the cooked potatoes in a pan, place over low heat and cook for a minute, for the steam to evaporate and dry the potatoes out. Remove from the heat.
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potato and butter
Put the potato in your potato ricer and press the potato into a bowl or press them through a fine sieve. Make sure you get rid of any large chunks of potato. Add the melted butter and stir to combine using a rubber spatula. The mashed potatoes should already be nice and creamy, but still thick. Don’t overwork it.
TipAt this point you can store the potatoes and butter in a fridge for up to 4 days - if you want to make them ahead of time for gathering and/or celebrations. When you decide to use it, add it to a non-stick pan, heat and continue with the process below. You can also use a microwave. -
Mashed potatoes
Add heavy cream and milk to a saucepan, place over medium-high heat and bring to a boil. Remove from the heat and gradually pour into the potato mixture. Vigorously stir using a rubber spatula to get nice, creamy, glossy mashed potatoes. Season to taste with salt, pepper and nutmeg. Serve.
TipIf you prefer thicker mashed potatoes, use only half of the amount of heavy cream and milk. However, we do recommend you trying the recipe.
