Creamy Mashed Potatoes are the best way to eat mashed potatoes. Learn how to make the fluffiest, creamiest mashed potatoes at home with chef Anthony Bourdain.
Mashed potatoes made with this creamy recipe are simply the best! The recipe comes from Anthony Bourdain, the famous late chef.
With heavy cream, Joel Robuchon’s recipe was transformed into a velvety potato mash that tasted like butter.
This basic recipe only calls for the following four ingredients:
- Kosher salt.
- Yukon Gold potatoes.
- Cold, unsalted butter.
- Heavy cream.
- In the absence of a food mill or ricer, mash the potatoes using a fork or spoon.
- You can’t go wrong with mashed potatoes that have no lumps or grains, and they’re also light and fluffy. Make sure you use a metal masher if you don’t have a food mill or potato ricer.
- Instead of whole milk, this Anthony Bourdain dish calls for heavy cream.
- Cook the potatoes thoroughly in a kettle of water. NEVER EVER UNDERCOOK THE POTATOES, especially if they are large and the center is not entirely cooked. Because raw potatoes have a sticky component, this will result in slimy, gummy potatoes.
- Potatoes of roughly the same size should be used. Before boiling, cut them into equal-sized pieces if they come in different sizes.
What type of potato is best for mash? What kind of potatoes is the finest to use?
High-starch potatoes, such as russets or Yukon golds, are recommended for a creamy and fluffy texture.
Red and white potatoes have a waxy feel and should not be used.
In a dutch oven, boiling potatoes takes roughly 15 to 20 minutes. Cook the potatoes with the lid on and enough water to completely submerge them.
This is a popular question posed by home cooks. What to do with leftovers? Listed below are a few suggestions:
- Mashed Potato Balls – This is the simplest and tastiest dish out there. You may make golden and fried mashed potato balls out of the leftovers by adding cheddar cheese, bacon bits, and breadcrumbs to the refrigerator and freezing the mixture before using it.
- Potato Rolls – create smooth, fluffy, buttery potato rolls using leftover mashed potatoes. They are delicious.
- Simply cover it in plastic wrap and place it in the freezer if there are any leftovers. It can be frozen for a few days and used within a few days. Before eating, microwave the food for one minute.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 332 calories.
With this recipe, what are its complementary dishes?
This dish goes well with significant courses. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- GARLIC BUTTER PORK CHOPS
- PARMESAN BAKED CHICKEN BREAST
- GARLIC CHIVE BUTTER GRILLED STEAK
- CAJUN CHICKEN
- kosher salt
- 4 pounds (2 kg) medium Yukon Gold potatoes, peeled and halved
- 1/2 cup heavy cream
- 6 sticks (1 1/2 pounds/0.6kg) cold unsalted butter, cut into 1/2-inch cubes
- Bring the potatoes and water to a boil in a large Dutch oven. Cook for 15 to 20 minutes, occasionally stirring, with 2 teaspoons of salt. Allow 3 minutes of draining time in a colander.
- In a big saucepan, put the potatoes after they’ve been rubbed through a ricer.
- Stirring occasionally, cook the potatoes for 2 minutes or until they are heated and steam rises from the bottom of the Dutch oven. The butter cubes should be added one-fourth at a time, stirring continually, until they are well absorbed. Then, add the heavy cream and a sufficient amount of salt and mix thoroughly. Serve at once.
- For a complete meal, pair the mashed potatoes with one of the following proteins: steak, pig, or chicken.