Classic mashed potatoes ready in about half an hour.
- 1.5 lbs of floury potatoes
- half a teaspoon of salt
- 4 (about 60 millilitre) tablespoons of heavy cream
- 2 or 3 tablespoons (30 or 45 grams) of butter. More will make the mashed potatoes more creamy.
- 2 (about 30 millilitre) tablespoons of full fat milk
- Salt and pepper
Kitchen equipment needed
- Potato peeler
- Fine sieve and a ladle or potato masher
- Chef’s knife + cutting board
- 1 large pan
Preparation of the mashed potatoes — 10 minutes
Peel the potatoes using the potato peeler and rinse with fresh, cold water in a large bowl. Slice the potatoes into slices. By doing this you will lower overall cooking time because the potatoes will cook faster.
Cooking the mashed potatoes — 20 minutes
Put a large pan on high heat, add the potato slices along with cold fresh water. The potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat all the way up.
When the water starts boiling reduce heat to medium low. Let it simmer for about 10 to 15 minutes until you can easily poke trough the potatoes with a fork.
When the potatoes are done cooking, drain the water and for a very smooth result you can also use a fine sieve to mash them. Use a ladle to press the potatoes through the fine sieve. Pour (preferrable warm) cream and butter over the potatoes.
Add milk and beat until the mashed potatoes are very smooth. Add more milk to make the mashed potatoes more creamy, it’s up to you how creamy you want them to be.
Finally add some salt and pepper to taste and serve immediately.
Ready to serve
These mashed potatoes are a classic and it’s one of those dishes where you just can’t go wrong! Do you have a variation of this dish? Please let us know by using the form on this page.