Creamy Mashed Potatoes
By America's Test KitchenPublished on December 14, 2012
Yield
Serves 8 to 10
Ingredients
Before You Begin
This recipe can be cut in half, if desired.
Instructions
- Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.
- Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.
- Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.
Yield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
Sometimes we want a luxurious mash, one that is silky smooth and loaded with cream and butter. But there’s a fine line between creamy and gluey. We wanted lush, creamy mashed potatoes, with so much richness and flavor they can stand on their own—no gravy necessary.
For a creamier, substantial mash, we found that Yukon Golds were perfect—creamier than russets but not as heavy as red potatoes. Slicing the peeled potatoes into rounds and then rinsing away the surface starch before boiling helped intensify their creamy texture without making them gluey. Setting the boiled and drained potatoes in their pot over a low flame helped further evaporate any excess moisture. Using 1 1/2 sticks of butter and 1 1/2 cups of heavy cream gives these potatoes luxurious flavor and richness without making the mash too thin. We found that melting the butter and warming the cream before adding them to the potatoes ensured that the finished dish arrived at the table piping hot.
Before You Begin
This recipe can be cut in half, if desired.
Instructions
- Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.
- Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.
- Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.
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