2 kilograms floury white potatoesBintje, Idaho, Sebago etc.
150 grams soft butter
200 millilitres Cream
200 millilitres whole milk
ground white pepper
Mash Potato, sounds like a recipe right there doesn’t it. Pretty simple dish to prepare, one would think, yet based on the amount of times I have ordered it and received something closer to cemented or watered potato, I thought it appropriate that we put a proper mashed potato recipe out there. That and the fact that we receive countless emails requesting us to.
Proper mash potato is something most of us remember from our childhood, rich, creamy, buttery flavour all whipped up into something that is surprisingly light and fluffy in texture. I think the reason for it reminding us of childhood is that, since adolescence most of us, (the western world anyhow) have been running to the hills far away from exactly such things as butter and cream and quite wrongly I believe. Even more disturbing now we seem to be running from potatoes and starches as well.
Well I’d like to invite all of you back to your childhood, back to warm nourishing delicious comfort foods. Foods that feed not only the body but the mind and soul as well and trust me, your soul knows not what to do with a low carb, fat free meal.
- Peel and cut the potatoes into 1 cm (1/2 inch) slices.
- Place in pot of cold salted water and put on to boil.
- Place cream and milk in small saucepan and slowly warm.
- Once the potatoes are boiling, reduce the heat slightly and cook until they start to fall apart in the pot.
- Strain well (allow to sit in strainer for 1 minute)
- Potatoes can be transferred to a large mixing bowl and mashed, or preferably put through a mouli into a large mixing bowl.
- Once all the lumps have been mashed out of the potatoes, turn the cream and milk up to boil (keep an eye on it, as soon as it starts to boil, remove from the heat).
- Meanwhile, using a sturdy whisk, whisk the potatoes vigorously with the butter.
- Once the cream and milk have boiled, fold some not all, of it into the mash with a rubber spatula.
- Whisk the potatoes vigorously once again, and taste for seasoning. If at this stage they are not fluffy a little more cream and milk can be folded and then whisked in.
- Note: It depends on how wet the potatoes are naturally and how much liquid they took on in the cooking process as to how much milk and cream you will require. It is important to not add too much of the dairy liquids at once.