Directions
- 1Cut a circle around the potatoes and put them in cold water.
- 2Put them on the stove.
- 3In a pot, add one part cream and two parts milk and the rest of the ingredients. Leave this to infuse in the stove in low heat while the potatoes are boiling.
- 4Strain the infused cream and milk mix.
- 5Once the potatoes are tender, drain the water and leave them in the pot to steam for at least five to ten minutes.
- 6Dry the potatoes with paper towels.
- 7Press the potatoes through a potato ricer.
- 8Pass the potatoes through a sieve.
- 9Add in the warm infused milk and incorporate it nicely and easily.
- 10Slowly add in the butter, approximately half of your potato weight.
- 11Add the salt.
Ingredients
- 7 potatoes
- 7 cups water
- 1 part cream
- 2 parts milk
- 10 black peppercorns
- 3 bay leaves
- 1 tsp thyme
- 0.5 potato weight butter
- 1 pinch salt
Equipment
knifepotstovesievebowlpotato ricerwooden spoon
Related recipes
Perfect Roast Potatoes
Indian · Side
Refried Beans (Frijoles Refritos)
Mexican · Side
Paula's Balls
Side
Balsamic Grilled Vegetables
Mediterranean · Side1h
Pickled Ginger
Side
CRISPY PARM POTATOES
Italian · Side
Julia Child's Mashed Potatoes
French · Side
Joël Robuchon's Mashed Potatoes
Side
Taiwanese Cabbage with Garlic
Chinese · Side
Jalapeño Honey Butter Boiled Corn
Side
Corn Maque Choux
American · Side
Shoestring Fries
American · Side