Mashed Potatoes

1. 1

   Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes.

2. 2

   Cover the pot and bring to a boil over high heat.

3. 3

   When the water begins to boil, carefully drain off about half of it, reserving 2 tbsp of the water you pour off.

4. 4

   Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes.

5. 5

   Turn off the heat; cover the potatoes with a dean, damp tea towel; and let sit for 5 minutes more.

6. 6

   Meanwhile, put the cream, butter, and reserved cooking water into a small pot and bring to a simmer over medium-high heat.

7. 7

   Remove the potatoes from the pot with a slotted spoon and carefully peel them while they are still hot.

8. 8

   Return them to the pot and mash them well while slowly pouring in the cream mixture.

9. 9

   Season generously with salt and pepper and finish by whisking the potatoes vigorously.

10. 10

    Cheddar Mash: For cheddar mash, stir 1/2 cup/60 g of grated Irish white cheddar into the potatoes after adding the cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.