Ingredients
| 10 lb | russet potatoes |
| 525 g | unsalted butter |
| 350 g | heavy cream |
| 20 g | salt |
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Directions
Cook Potatoes
- 1. Peel and dice 10lb russet potatoes
- 2. Add potat a large pot
- 3. Cover in water
- 4. Bring to a boil overhigh heat
- 5. Reduce to medium and simmer gently for 25–30 minutes, or until the potatoes are fully tender.
Dairy
- 6. Melt 450g unsalted butter in a small saucepan over low heat.
- 7. In another small saucepan, warm 350g heavy cream over low heat.
Combine
- 8. When potatoes are tender, drain well and return to the warm pot.
- 9. Add melted butter and stir while mashing.
- 10. Add warm cream, stirring and mashing again until smooth and combined.
Strain
- 11. Working in batches, pass the mashed potatoes through a fine-mesh strainer, using a spoon or ladle to press them through.
- 12. Keep the un-puréed portion warm as you go to prevent gumming or drying.
- 13. Once all potatoes are strained, transfer to a slow cooker or crock pot set to warm until serving.
- 14. Season with 20g salt
- 15. Melt another 75g unsalted butter and drizzle over to finish
Brian's Notes:
Passing the potatoes through a strainer instead of a ricer or masher makes them unbelievably silky — this is more of a luxurious restaurant-style purée than typical mashed. Work quickly once the potatoes are cooked. The key to creamy texture is keeping everything warm during mashing and straining. If the potatoes cool down, the starch tightens and the texture can turn gluey.
Notes: the strainer process takes time, plan to leave space for this work if your meal is on a time-table.