Mashed Potatoes
This recipe prepares a classic, creamy mashed potato dish. Golden creamer potatoes are boiled until tender with a bay leaf, then passed through a ricer or food mill. Hot heavy cream and butter are incorporated for richness, seasoned to taste, and finally garnished with fresh chives, ensuring a lump-free, flavorful side.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for lump-free, fluffy texture
- 1 Large Mixing Bowl
- 1 Spoon or Spatula 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 best texture, always use a potato ricer or food mill; a food processor can overwork the starch, leading to gummy potatoes. Heating the cream and butter separately ensures better absorption into the hot potatoes, maintaining their warmth and promoting a silky consistency. Consider infusing the cream with aromatics like a smashed garlic clove or a sprig of thyme before straining for an added layer of flavor. Season generously throughout, tasting as you go, and adjust salt and pepper as needed. A touch of freshly grated nutmeg can also subtly enhance the richness.