Creamy Silk Mash

Serves 1
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Directions

  1. 1Weigh the potatoes to ensure consistency in the recipe.
  2. 2Weigh the potatoes to ensure consistency in the recipe.
  3. 3Weigh the potatoes to ensure consistency in the recipe.
  4. 4Weigh butter equal to half the weight of the potatoes.
  5. 5Weigh butter equal to half the weight of the potatoes.
  6. 6Weigh butter equal to half the weight of the potatoes.
  7. 7Add salt to boiling water.
  8. 8Add salt to boiling water.
  9. 9Add salt to boiling water.
  10. 10Peel the potatoes.
  11. 11Peel the potatoes.
  12. 12Peel the potatoes.
  13. 13Cut the peeled potatoes into chunky pieces to avoid excess water absorption.
  14. 14Cut the peeled potatoes into chunky pieces to avoid excess water absorption.
  15. 15Cut the peeled potatoes into chunky pieces to avoid excess water absorption.
  16. 16Bring the potatoes to a boil, then reduce heat and simmer until fully cooked.
  17. 17Bring the potatoes to a boil, then reduce heat and simmer until fully cooked.
  18. 18Bring the potatoes to a boil, then reduce heat and simmer until fully cooked.
  19. 19Drain the cooked potatoes.
  20. 20Drain the cooked potatoes.
  21. 21Drain the cooked potatoes.
  22. 22Let the potatoes steam for 5 minutes to evaporate excess water.
  23. 23Let the potatoes steam for 5 minutes to evaporate excess water.
  24. 24Let the potatoes steam for 5 minutes to evaporate excess water.
  25. 25Melt the butter with the cream.
  26. 26Melt the butter with the cream.
  27. 27Melt the butter with the cream.
  28. 28Infuse rosemary into the melting butter and cream mixture.
  29. 29Infuse rosemary into the melting butter and cream mixture.
  30. 30Infuse rosemary into the melting butter and cream mixture.
  31. 31Place the steamed potatoes into a mixing bowl.
  32. 32Place the steamed potatoes into a mixing bowl.
  33. 33Place the steamed potatoes into a mixing bowl.
  34. 34Add salt to the potatoes.
  35. 35Add salt to the potatoes.
  36. 36Add salt to the potatoes.
  37. 37Pour all of the hot cream and butter mixture over the potatoes.
  38. 38Pour all of the hot cream and butter mixture over the potatoes.
  39. 39Pour all of the hot cream and butter mixture over the potatoes.
  40. 40Mash the potatoes with a potato masher until creamy and smooth.
  41. 41Mash the potatoes with a potato masher until creamy and smooth.
  42. 42Mash the potatoes with a potato masher until creamy and smooth.
  43. 43Garnish with chives.
  44. 44Garnish with chives.
  45. 45Garnish with chives.

Ingredients

  • 1 kg Yukon gold potatoes
  • 1 kg Yukon gold potatoes
  • 1 kg Yukon gold potatoes
  • 500 g unsalted butter
  • 500 g unsalted butter
  • 500 g unsalted butter
  • 120 g heavy cream
  • 120 g heavy cream
  • 120 g heavy cream
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

kitchen scalepotcolandermixing bowlpotato masher

Tips

  • Cut potatoes chunky to prevent them from absorbing too much water, which would make them less creamy.
  • Let the potatoes steam for 5 minutes after draining to evaporate excess water.