Mashed potato

Mashed potato

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
1kg all-purpose potatoes, such as desiree or pontiac
100g unsalted butter, cut into cubes
180 ml to pouring cream, brought to the boil and kept hot
salt flakes

Method

  1. Put the whole, unpeeled potatoes in a saucepan of cold water, bring to the boil and cook until a fork inserted meets barely any resistance. This will likely take 30 minutes or more. Peel the potatoes while they are still hot, then pass them through a mouli or mash them by hand with a potato masher.
  2. Add the butter and stir vigorously until melted and incorporated. Pour in 180 ml (6 floz) of the hot cream in a slow stream, whipping constantly with a wooden spoon to incorporate air into the mixture. Season with salt, then add more cream if needed to reach the desired consistency. For that extra level of refinement, pass the puree through a drum sieve.
Tags:
French classics
Farmhouse
rustic
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