Velvet Mashed Potatoes
Velvet mashed potatoes are no mere mash. The creamy potato purée owes its uber smoothness to luxurious amounts of butter and heavy cream and an easy, fail-proof technique that relies on a potato ricer.
Equipment
Ingredients
- 3 large 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)
Instructions
- 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 until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
- While the potatoes cook, in a small saucepan over medium heat, warm the cream with the butter until the butter melts. Remove from the heat.
- Drain the potatoes and pass them through a potato ricer into a large 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.
Nutrition
Serving: 1portion | Calories: 465kcal | Carbohydrates: 37g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 36mg | Fiber: 4g | Sugar: 2g