This Perfect Mashed Potatoes with both milk, cream and butter are unbeatably good. A pinch of sugar is the chef’s trick to make the mashed potatoes’ fine flavors blossom. The most delicious is the mash with floury potato varieties such as King Edward or similar. A real hit for mashed potatoes lovers.
Mastering perfect mashed potatoes is easy and keeping this recipe simple, I simply add salt & pepper. So, a really basic and fantastic good fluffy mash recipe.
How Long To Boil Potatoes For Mashed?
Potatoes should always be placed in cold salted water and brought to a boil, this helps them cook evenly. The length of time you need to boil the potatoes entirely depends on how big they are cut.
I quarter my potatoes, to evenly pieces, and boil them about 15 minutes. To check if your potatoes are ready, use a fork and if it is easy to pierce the potato, it is done!
How to get the best results?
Use the classic potato hand masher. Otherwise the potatoes can get a gummy texture. Mash a few times for chunky potatoes or keep going for a smoother consistency. I, myself, prefer the latter.
Stir everything together. Then pour half of the warmed cream/milk mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining until the texture is good.
Taste and season. Taste the potatoes and season with extra salt/pepper if needed.
Serve warm. Then serve warm, garnished with any extra toppings that you might like, and enjoy!
How to store mashed potatoes?
General rule, the more fat you have in your mashed potato, the better it keeps; if there is no fat in your mashed potatoes, since some only use stock as a liquid, then the freezing won’t work, and the texture of the potatoes will change! I do not recommend to freeze the mashed left overs.
To refrigerate, scoop the cooled mashed potatoes in a freezer bag and then press it down; this way, you are taking out as much air as possible, and when you take the mashed potato out of the fridge, it will come to room temperature quickly. Store it in the refrigerator for up to three days.
The Perfect Mashed Potatoes
- Potato masher
- 1 kg potatoes floury
- 1 dl milk
- 2 dl heavy cream
- 4 tbsp msk smör
- 1 tsp sugar "a pinch"
- 1 tsp salt to taste
- ½ tsp freshly ground white pepper to taste
- parsley garnish
- Peel the potatoes and divide into evenly sized smaller pieces. Put in a saucepan of water that just covers the potatoes and simmer under a lid until soft. Try with a potato stick or fork. Pour off the water and let the potatoes evaporate without a lid.
- Warm milk and cream in a saucepan.
- Crush the potatoes together with the butter with a masher. Stir in the warm cream milk and season with sugar, salt, freshly ground white pepper. Dilute if necessary. with a little milk/cream to just the right consistency. Garnish with some parsley. Serve and enjoy!Cuisine Really Satisfies