If you want silky-smooth, creamy mashed potatoes that melt in your mouth, you don’t need to add milk or water. The secret? Butter and warm cream: that’s all you need for the perfect consistency.
Milk
Why cream rather than milk?
More fat, more luxury: the cream coats each piece of potato and creates a velvety emulsion.
Stable temperature: The warm cream prevents the potatoes from cooling down and facilitates even whipping of the puree.
Delicious: The butter provides the classic taste, but the cream adds a subtle sweetness that enhances the overall flavor of the dish.
🥄 Ingredients (for 1 kg of potatoes):
1 kg of floured potatoes (Asterix brand, for example)
175g of cold butter, cut into cubes
Warm cream (or fresh cream; lactose-free cream is also good), added gradually
Too salty to taste
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