Tags
butter, cream, french style mash, mash, mashed potatoes, pomme puree, potato ricer, ricer, roast, sides, sieve
Yes I know, there could’ve been a better picture of it. I should have done it justice and posted something that represents the texture and creaminess of it all.
As it stands, I’ll just post the recipe for it so someone else can have a go and take food magazine worthy photos of this decadent side dish.
So here goes:-
Ingredients (Serves 6-8)
- 2kg Yukon Gold potatoes (washed and scrubbed)
- 2 cups heavy cream or more just in case you like it creamier
- 450g salted butter
- salt and white pepper to taste
- You will also need a ricer for this recipe
Place the potatoes in boiling water and reduce the heat to medium low. Cover and cook until tender (1/2 to 1 hour).
Drain and cool the potatoes.
Peel the skin off. 
Pass the potatoes through a ricer.
This is a new toy of mine. It ensures that the mashed potatoes stay fluffy and airy since you don’t have to mash it do death by hand, and therefore it also keeps the potatoes from getting gummy.
Potatoes all pressed through the ricer! 
Pour the cream into a sauce pan and bring to a simmer. Slowly mix/whisk in the butter until sauce is emulsified. I actually used more cream than what is stated in this recipe.
Then stir in the potatoes, and season with salt and pepper. Eyeball the creaminess and add more cream if you wish.
After which, I sieved the entire pot of mashed potatoes. And the result? The fluffiest, creamiest mash ever!
❤
