Easy Creamy Mashed Potatoes
Serves 1
Directions
- 1Wash the potatoes.
- 2Wash the potatoes.
- 3Wash the potatoes.
- 4Cut the potatoes into chunks, leaving the skin on if you prefer.
- 5Cut the potatoes into chunks, leaving the skin on if you prefer.
- 6Cut the potatoes into chunks, leaving the skin on if you prefer.
- 7Boil the potatoes on the stove, fiercely salting the water until it tastes like the sea.
- 8Boil the potatoes on the stove, fiercely salting the water until it tastes like the sea.
- 9Boil the potatoes on the stove, fiercely salting the water until it tastes like the sea.
- 10While potatoes are boiling, melt some butter, heavy cream or milk in a separate pot.
- 11While potatoes are boiling, melt some butter, heavy cream or milk in a separate pot.
- 12While potatoes are boiling, melt some butter, heavy cream or milk in a separate pot.
- 13Grate fresh garlic into the butter and cream mixture and stir until melted together.
- 14Grate fresh garlic into the butter and cream mixture and stir until melted together.
- 15Grate fresh garlic into the butter and cream mixture and stir until melted together.
- 16Season the mixture with salt and pepper.
- 17Season the mixture with salt and pepper.
- 18Season the mixture with salt and pepper.
- 19Once the potatoes are cooked through (you can poke a fork through it), drain them out and put them back in the same pot.
- 20Once the potatoes are cooked through (you can poke a fork through it), drain them out and put them back in the same pot.
- 21Once the potatoes are cooked through (you can poke a fork through it), drain them out and put them back in the same pot.
- 22Shake the pot around to get all the excess moisture out.
- 23Shake the pot around to get all the excess moisture out.
- 24Shake the pot around to get all the excess moisture out.
- 25Mash the potatoes with a potato masher.
- 26Mash the potatoes with a potato masher.
- 27Mash the potatoes with a potato masher.
- 28Turn the heat all the way down or off for this part.
- 29Turn the heat all the way down or off for this part.
- 30Turn the heat all the way down or off for this part.
- 31Slowly pour the butter and cream mixture into the mashed potatoes and fold it in. Do not over stir or put too much to avoid gumminess.
- 32Slowly pour the butter and cream mixture into the mashed potatoes and fold it in. Do not over stir or put too much to avoid gumminess.
- 33Slowly pour the butter and cream mixture into the mashed potatoes and fold it in. Do not over stir or put too much to avoid gumminess.
- 34Add a knob of cream cheese and sour cream and fold that in as well.
- 35Add a knob of cream cheese and sour cream and fold that in as well.
- 36Add a knob of cream cheese and sour cream and fold that in as well.
- 37Top the mashed potatoes with a little bit of butter and chopped spring onion (or chive).
- 38Top the mashed potatoes with a little bit of butter and chopped spring onion (or chive).
- 39Top the mashed potatoes with a little bit of butter and chopped spring onion (or chive).
Ingredients
- 3 whole Potatoes
- 3 whole Potatoes
- 3 whole Potatoes
- some Butter
- some Butter
- some Butter
- some Heavy cream or milk
- some Heavy cream or milk
- some Heavy cream or milk
- some Fresh garlic
- some Fresh garlic
- some Fresh garlic
- some Salt
- some Salt
- some Salt
- some Pepper
- some Pepper
- some Pepper
- a little knob Cream cheese
- a little knob Cream cheese
- a little knob Cream cheese
- a little knob Sour cream
- a little knob Sour cream
- a little knob Sour cream
- some Spring onion
- some Spring onion
- some Spring onion
Equipment
Cutting boardKnifePotWhiskPotato masherWooden spoonStrainerPlate
Tips
- Salt your water fiercely when boiling the potatoes; it should taste like the sea.
- Do not over stir or put too much mixture when folding it in, as you don't want it to become gummy.
- If you want very smooth potatoes, use a special tool for that, otherwise a chunky mashed potato is fine.
- You can use chive instead of spring onion to top the mashed potatoes.