butter
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Optional: freshly ground white pepper
Fresh chives or parsley for garnish
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👩🍳 Step by step:
For the next step, see the following page. Peel and cook the potatoes:
Peel and cut the potatoes into equal pieces.
Cover with cold salted water (about 1 teaspoon of salt per liter) and boil over medium heat for about 20 minutes, until tender and easily mashed with a fork.
Drain.
Prepare the mashed potatoes:
Return the hot potatoes to the pan and cook over low heat for 2 to 3 minutes. Stir gently to evaporate any excess water.
Mash the potatoes:
Use a potato masher or grater to obtain a smooth and creamy puree.
Avoid using a food processor or blender: the puree would be soft and sticky.
Add the butter :
Add the diced butter and stir slowly until melted and well incorporated.
Butter
Add the warm cream:
Heat the cream without letting it boil and pour it slowly over the potatoes, stirring constantly. Adjust the quantity according to the desired consistency: neither too runny nor too thick.
Taste: Add salt and, if desired, a pinch of freshly ground white pepper.
Trim :
Sprinkle with chopped chives or parsley before serving to add color and freshness.
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