A great recipe for a quick Creamy Mashed Potato with an easy to follow method. A good mash is smooth and creamy, with a little saltiness; and as a side dish mash potato goes well with so many other dishes, particularly those with a gravy or sauce. This is a brilliant mash, for most occasions, but if you want a smoother mash, for fine dining, then adding in a few extra stages (and work) will make the Perfect Mashed Potato (Pommes Purées).
Creamy Mashed Potato Recipe
To make a good mash you do need to use a floury potato, and not a waxy potato – King Edwards and Maris Piper are recommended.
- 1Kg potatoes
- 150g butter (diced)
- 100ml double cream (brought up to room temperature)
- ground sea-salt and black pepper (to taste)
Peel the potatoes and cut them into even- sized pieces, so that they will all cook at the same speed. Put a large saucepan, with salted water, (enough to just cover the potatoes) on to a medium-high heat. Bring it up to the boil, once at the boil turn it down to a high simmer, then add the potatoes. Put the lid on and cook them until tender, but still maintaining an integrity (12 to 15 minutes). Do not over cook, if they start to break up you have a gone a little too far.
Drain the potatoes in a colander, empty the saucepan of water, and place the potatoes back in the pan. Place the pan on a low heat and briefly steam them dry in the pan. Take off the heat.
Once the potatoes are dry season with a little ground sea-salt and black pepper, add the cream and diced butter. Then mash with a potato masher quickly and thoroughly until smooth. If using a potato ricer pass the potatoes through the ricer, into a bowl, then season and mix in the cream and butter. Spoon into a serving dish. Serve.