Mashed Potatoes
This recipe creates rich and creamy mashed potatoes using golden creamer potatoes, enriched with butter and heavy cream. The key to a smooth texture is using a potato ricer or food mill before gently mixing in the hot dairy.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for smooth texture
- 1 Large Mixing Bowl
- 1 Spoon For mixing
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
For the smoothest, lump-free mashed potatoes, using a ricer or food mill is key; avoid using a food processor which can make them gummy. Heat the cream and butter gently before adding to the potatoes - this ensures they absorb the liquid better and stay warm. Season generously with kosher salt and freshly ground black pepper right before serving, tasting as you go. Don't overwork the potatoes once the liquid is added. Adding chopped chives at the end provides a fresh, aromatic finish.