Home Made Mashed Potato
Creamy No Lump Mashed Potato
Equipment
- (Help support our site!)Whisk
- (Help support our site!)Sauce Pot
- (Help support our site!)Strainer
- Masher (Potato Ricer)
- (Help support our site!)Cutting Board
- (Help support our site!)Chefs Knife
- (Help support our site!)Rubber Spatula
- Large Spoon
Ingredients
- 2-3 lb Russet Potato or Yukon Gold Cut into quarters
- ½ cup Heavy Cream
- ½ cup Whole Milk
- 6 tbsp Butter Cubed
- ¼ cup Scallions or Chives Thinly Sliced
- 1 To Taste Salt & Pepper
Instructions
- Add water to your sauce pot and place on medium heat. As your water is boiling, gather your ingredients.
- Cut your potato into quarters. Try to keep potato quarters the same size in order to cook evenly.
- Place the potatoes in your sauce pan and boil for 15-25 minutes depending on the potatoes size.
- To check if your potato is cooked, stick a skewer through the potato. You will know if your potatoes are ready if they falls= off with ease.
- Strain the potatoes and using the same sauce pot, begin mashing the potatoes with a masher. PLEASE NOTE: I use the potato ricer in the photo. I like this tool because then you don't peel the skin. If you are using a hand masher, peel the potatoes before boiling. You can also leave the skin on, if that is your preference.
- This is what potato should look like when using a potato ricer.
- Add the heavy cream, milk and butter into the steaming hot mashed potato, begin to whisk your potatoes.
- Add your fresh herbs and give it a final whisk to blend in the herbs. Set aside and cover with plastic wrap to keep mash warm. Serve when ready.
Notes
This recipe is called Pommes Puree in the French terms. Using a Yukon gold potato is my favorite cause of all the starch in the potato. Makes for a more flavorful mashed. You can also add broccoli, cauliflower bacon or cheeses of choice. get creative using this mashed potato as a based recipe. Feel free to message me for any additional help with creating a personalized recipe.
Nutrition
Calories: 214kcal