For the Best Mashed Potatoes, Make Them Like the French Do
Ingredients
- 5 tablespoons unsalted butter
- 2 pounds Yukon gold potatoes
- 2 teaspoons kosher salt
- 1/3 cup whole milk
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
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Instructions
- Place a rack in the center of the oven. Use 1 tablespoon of butter to grease your baking dish.
- Add potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife.,Drain in a colander and let cool slightly.,Simply Recipes / Ciara Kehoe
- Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.,Simply Recipes / Ciara Kehoe
- Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.,Add about one-third of the whipped cream to the bowl with the potato purée. Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Gently pour the potato mixture into the buttered baking dish and smooth out the top. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes. Let cool for 10 minutes before serving.,Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original