4 pounds potatoes
1/3 cup heavy cream
3 tablespoons unsalted butter
1/2 cup buttermilk
salt and pepper
Peel the potatoes and then cut each on into 4 pieces. If the potato is really big you can make it 6. If you make your pieces smaller the potatoes will cook faster but they will also absorb more water. And we don’t want that.
Put the potatoes into a large pot, cover them with cold water and add salt.
Turn on your stove to the max and bring potatoes to a boil. When they start boiling reduce heat and let them simmer. Potatoes should be cooked in 15 to 20 minutes, try sticking a fork into the biggest potato piece and if it goes in softly they are done.
Drain the potatoes and put them back on low heat. This will evaporate most of the water and your mashed potatoes will taste better. Just be careful not to burn them.
Heat cream and butter in a small saucepan so that the butter melts. Or you can just throw the butter into the potatoes, but make sure the cream and buttermilk are warm. Adding cold cream and buttermilk can make mashed potatoes gluey.
Add some salt to the mix if needed - taste the potatoes first and some pepper for the taste.
Now mash the potatoes and add the cream - butter - pepper mix.
At the end, mix in the buttermilk. Make sure you don’t over mix and over mash the potatoes.
1/3 cup heavy cream
3 tablespoons unsalted butter
1/2 cup buttermilk
salt and pepper
Peel the potatoes and then cut each on into 4 pieces. If the potato is really big you can make it 6. If you make your pieces smaller the potatoes will cook faster but they will also absorb more water. And we don’t want that.
Put the potatoes into a large pot, cover them with cold water and add salt.
Turn on your stove to the max and bring potatoes to a boil. When they start boiling reduce heat and let them simmer. Potatoes should be cooked in 15 to 20 minutes, try sticking a fork into the biggest potato piece and if it goes in softly they are done.
Drain the potatoes and put them back on low heat. This will evaporate most of the water and your mashed potatoes will taste better. Just be careful not to burn them.
Heat cream and butter in a small saucepan so that the butter melts. Or you can just throw the butter into the potatoes, but make sure the cream and buttermilk are warm. Adding cold cream and buttermilk can make mashed potatoes gluey.
Add some salt to the mix if needed - taste the potatoes first and some pepper for the taste.
Now mash the potatoes and add the cream - butter - pepper mix.
At the end, mix in the buttermilk. Make sure you don’t over mix and over mash the potatoes.
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