Mashed Potatoes
This recipe outlines how to make creamy, fluffy mashed potatoes. Potatoes are boiled until tender, then passed through a ricer or food mill. Hot cream and butter are incorporated, followed by seasoning and fresh chives for a classic and comforting side dish.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for smooth, lump-free texture
- 1 Large Bowl For mixing the mashed potatoes
- 1 Spoon For gentle 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
Using a potato ricer or food mill is crucial for achieving smooth, fluffy mashed potatoes without lumps. Avoid using a food processor or blender, which can easily overwork the starch and result in a gummy texture. Ensure the cream and butter are heated before adding them to the riced potatoes; this helps them absorb properly and maintains the temperature of the mash. Season generously with kosher salt and fresh black pepper at the end, adjusting to taste. Gentle mixing is key to avoid overdeveloping the starch. Consider finishing with a touch more butter or a drizzle of good olive oil for added richness and sheen.