Mashed potatoes are a classic home-cooked dish—simple, satisfying, and comforting. But with a little trick, they become a true gourmet experience: Replace milk or water with hot cream! The result is a velvety, smooth mash that melts in your mouth and is reminiscent of the finest restaurants in both consistency and flavor.
Don’t add milk or water to your mash: This ingredient makes everything creamier than in a restaurant!
Why swap milk for cream?
More fat, more tenderness—The fat content of the cream coats each potato piece, creating a smooth, silky emulsion.
Stable temperature—By heating the cream before adding it to the pot, the cream doesn’t lower the temperature of the potatoes, keeping the mash light and velvety.
More intense flavor—The butter takes center stage, but the cream adds a sweet note that balances and enhances the flavors. Ingredients List
(Figures calculated for 1 kg of potatoes; adjust as needed)
1 kg floury potatoes (Asterix works well)
175 g cold butter, cut into cubes
Fresh or carton cream (warmed; add gradually until tender; lactose-free cream can be used)
Fine salt to taste
Optional: a pinch of freshly ground white pepper
Finishing: chopped chives or parsley
Dynamic Step-by-Step Instructions
Peel, Slice, and Cook
Wash, peel, and cut the potatoes into medium-sized pieces.
Cover with cold salted water (average 1 level tablespoon of salt per liter).
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