Mashed Potatoes With Cream

Mashed Potatoes With Cream

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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The key to incredible mashed potatoes is adding rich cream. It’s that simple.

  • 4 1/2 Pounds Russet Potatoes (Peeled And Cubed)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 1/2 Cups Heavy Cream
  • 1 Teaspoon Minced Garlic
  • 1 Shallot (Thinly Sliced)
  • 1 Fresh Thyme Sprig
  • 1 Fresh Rosemary Sprig
  • 1 Bay Leaf
  • 1 Teaspoon Peppercorns
  • 8 Tablespoons Unsalted Butter (Diced)
  1. Place potatoes in large-size pot. Add water to cover by 3 inches and generously salted water. Bring to boil over a medium-high heat. Reduce heat to a medium-low and simmer 15 minutes until potatoes are tender. Drain well.
  2. In small-size saucepan over a medium-high heat, bring cream, garlic, shallot, thyme, rosemary, bay leaf, and peppercorns to a simmer. Reduce heat to a medium and simmer 10 to 12 minutes until cream is reduced to about 1 cup. Strain cream through fine mesh sieve and keep warm.
  3. In batches, pass potatoes through a ricer into large-size bowl. Add butter and gradually pour in cream. Stir constantly until potatoes are smooth and creamy. Season with kosher salt and pepper.
  4. Transfer to serving bowl.
  5. Serve immediately.
  6. Serves 8
  7. Prep Time: 30 Minutes Cook Time: 15 Minutes Total Time: 45 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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