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Velvet Mashed Potatoes

I’ve been cooking for a long time, and if there’s one thing I know how to cook really well, it’s mashed potatoes. Mine are smooth and extra-rich, like a coat of warm velvet across your tongue. The secret to making delicious potatoes is a simple tool called a ricer. Once the potatoes are cooked, the ricer breaks them down to a dry, snowy powder that you reconstitute with cream and butter. The resulting puree is excellent with everything from sea scallops to sautéed pork chops. Or even just with a big spoon.–Tyler Florence

LC Juli Note

We tend to defer to Julia Child on most things involving butter and cream, so when she shas a technique she swears by for making mashed potatoes in advance, we listen. You can benefit from her stealth approach in the “In Advance Advice” note just beneath the recipe.

Velvet Mashed Potatoes Recipe

  • Quick Glance
  • 15 M
  • 35 M
  • Serves 4

Ingredients

  • 3 large (1 1/2 to 2 pounds) Yukon Gold potatoes, peeled and quartered
  • Kosher salt
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • Freshly ground black pepper
  • Extra-virgin olive oil (optional)

Directions

  • 1. Place the potatoes in a medium saucepan and add enough cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes, until the potatoes are very tender.
  • 2. While the potatoes cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Remove from the heat.
  • 3. Drain the potatoes and pass them through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter, mixing just until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil, if desired.

In Advance Advice

  • Simply place the pot of finished mash atop or inside another larger pot of gently simmering water and partially cover the pot containing the mashed potatoes, using a wooden spoon stuck in the pot to keep the lid slightly ajar. When it comes time to serve, if the mash looks a little dry, simply add a little extra cream and butter for good measure.
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