Creamy mashed potatoes

Name: Creamy mashed potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Potatoes yellow-fleshed 1.2 lbs; Fresh liquid cream 0.8 cup; Sour cream 1 spoonful; Nutmeg to taste; Fine salt to taste; Extra virgin olive oil to taste

284

Calories per serving

Vegetarian

Energy Kcal 284
Carbohydrates g 22.4
of which sugars g 2.6
Protein g 3.9
Fats g 19.8
of which saturated fat g 7.61
Fiber g 1.9
Cholesterol mg 35
Sodium mg 321

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Roberto Di Pinto

The mashed potatoes is one of the most classic side dishes. Loved by everyone for its creamy texture, it pairs perfectly with numerous main courses, especially meat-based ones. Today, here at Giallo Zafferano, we want to offer you an even more flavorful and velvety variant: creamy mashed potatoes! Chef Roberto Di Pinto follows the classic method, but with a few extra precautions, such as completely drying the potatoes in a pan and sieving them to achieve a finer result that will melt in your mouth with every bite. But the real secret is to use cream instead of butter; by folding the mashed potatoes with fresh cream, you'll achieve a creamy consistency that will win over all your guests! And to get a taste that never tires, the sour cream will add a tangy note that will contrast with the delicate taste of the potatoes! Prepare classic cutlets or scallops and accompany them with this creamy mash, you won't regret it!

Also try the recipe for saffron mashed potatoes, a tasty and aromatic variant!

INGREDIENTS: Potatoes 1.2 lbs (550 g) - yellow-fleshed; Fresh liquid cream 0.8 cup (200 g); Sour cream 1 spoonful; Nutmeg to taste; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Creamy mashed potatoes

To prepare creamy mashed potatoes, first place the potatoes in a pot and fill it with water 1, then boil them for about 40 minutes 2. Once cooked, drain them and set them aside for a moment. At this point, focus on reducing the cream: pour it into a saucepan 3

and let it reduce by 50% over very low heat 4, it will take about 10 minutes. In the meantime, peel the potatoes, which should still be hot 5. Once peeled, and still hot, mash them using the appropriate tool 6.

Then, transfer the potatoes to a non-stick pan 7 and over very low heat, stirring with a spatula 8, let all the moisture in the potatoes evaporate completely. A crust should not form on the bottom, so the heat should be constant but moderate. At this point, sieve the potatoes. Place them in a strainer over a bowl 9

and with a spatula sieve the potatoes 10 to render them even more velvety 11. Add a pinch of salt 12

and mix with your hands 13 to create a smooth, soft, and compact dough 14. Now, it only remains to fold the mash: pour the cream reduction into a larger pot 15

add the separated potato dough pieces into the cream 16 and using a spatula 17 fully incorporate the cream into the potatoes. At this point, turn off the heat and begin to whip the mash with the spatula by quickly beating it 18 to incorporate air and achieve a fluffier consistency.

Then add the sour cream 19 and mix to fully blend it. Then add a generous grating of nutmeg 20, adjust the salt if necessary, mix again, and serve your creamy mash with a drizzle of raw oil on top 21.