Creamy Mashed Potatoes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
8-10 8-10
Creamy Mashed Potatoes
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 3 kg mashing potatoes
  • 1 tablespoon cooking salt
  • 225g unsalted butter, diced
  • 350ml milk
  • 300ml pure or thickened cream
  • Salt and white pepper to taste
  • Parsley to garnish

  • Method

  • 1
    Wash the potatoes thoroughly, peel them and chop them into a large dice.
  • 2
    Place potatoes into a Le Creuset stockpot.
  • 3
    Cover with cold water, add the cooking salt and bring to a boil.
  • 4
    Reduce heat to medium high so that they still have a reasonable "rolling boil" until potatoes are tender, approximately 15-20 minutes. Drain the potatoes and set aside.
  • 5
    Add the butter, milk, pure/thickened cream, salt and pepper to the stockpot. Melt over medium high heat and set aside.
  • 6
    Mash the potatoes with the help of a Le Creuset Potato Masher and add them back to the stockpot. Stir to combine with the butter, milk and cream mixture.
  • 7
    Transfer the creamy mash to a serving bowl and garnish with chopped parsley and additional salt and pepper to taste.
  • 8
    Cook's notes:
  • 9
    You can use any of the following types of potato: Sebago, Desiree, Dutch Creams and Golden Delight.
  • 10
    If you wish to make a ""Paris Mash"" invert the quantities of milk and cream.
  • 11
    Let the potatoes steam dry as much as possible. By doing so the potatoes will be easier to mash.
  • 12
    Potatoes can be checked by inserting a skewer/knife to feel its softness.
  • 13
    For an extra fine mash use a sieve or a potato ricer."