Mashed Potatoes

Name: Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 kg peeled potatoes, cooking type B or C; 300 ml cream, min. 31%; 100 g butter; salt

40 min

Quick

Roman Vaněk

Ingredients

Price per portion:CZK 21.32

INGREDIENTS

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Potatoes, cooking type B or C 1 kg oloupaných brambor, varný typ B nebo C

Whipping cream 31% 300 ml smetany, min. 31%

butter 100 g másla

Salt sůl

Preparation method

Cut the potatoes into equally sized pieces, place them in a pot, and cover with water so that the water level is 2 cm above the potatoes. Add 1 teaspoon of salt and cook them covered with a lid until tender.

Drain the tender potatoes and press them through a potato ricer or carefully mash them with a potato masher into a clean saucepan.

In a small saucepan, heat the butter until hot, then remove from heat. In another small saucepan, bring the cream to a boil and remove from heat.

Chef's tip

By whisking the mash over low heat, water will continue to evaporate from the potatoes during preparation. This will give the mashed potatoes a more intense flavor. Don't be afraid of using more butter. In this case, the mash will be silkier. Whisk the hot cream into the mash, preferably with a whisk. A whisk will aerate the mash. Mashed potatoes taste excellent the next day. Simply "loosen" them in a saucepan or small pot with a few tablespoons of milk and heat while stirring constantly. The consistency of mashed potatoes depends on the potato variety you use. Therefore, it is necessary to add the hot cream to the mash gradually and always mix it thoroughly. If the mash is too thick even after whisking in the amount of cream mentioned above, add a little more.