Rich and Creamy Mashed Potatoes Recipe
Unraveling the mysteries of home cooking through science.
[Photograph: J. Kenji López-Alt. Video: Vicky Wasik]
If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer, followed by a whip in a stand mixer, guarantees ultra-smooth results. For an even smoother purée, pass the potatoes through a chinois or tamis.
- Yield:Serves 8 to 10
- Active time: 20 minutes
- Total time:1 hour
Ingredients
- 4 pounds (1.8kg) Yukon Gold potatoes, scrubbed, unpeeled
- 16 tablespoons unsalted butter (2 sticks; 8 ounces; 230g), melted
- 2 cups (475ml) heavy cream, divided
- Up to 1 cup (240ml) low-sodium chicken stock (optional)
- Kosher salt and freshly ground black pepper
Directions
-
1.
Place potatoes in a Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and offer no resistance when poked with a paring knife.
-
2.
Carefully peel potatoes under cool running water; peels should slip off easily. Transfer potatoes to a large bowl as you peel them. Pass potatoes through a ricer or food mill set over the bowl of a stand mixer fitted with a paddle attachment. Add melted butter and half of cream to potatoes.
-
3.
Whip on low speed until cream and butter are incorporated, about 30 seconds. Increase speed to high and whip until smooth and creamy, about 1 minute. Adjust to desired consistency with more cream and/or chicken stock. Season to taste with salt and pepper. Keep warm until ready to serve.
Comments
ADD A COMMENT
PREVIEW YOUR COMMENT