👩🍳 Step-by-Step Guide
1. Peel, Cut & Cook
- Peel and chop potatoes into medium chunks.
- Place in a pot, cover with cold salted water (1 tbsp salt per quart).
- Boil for ~20 minutes, until fork-tender.
2. Dry Until Light
- Drain completely.
- Return to hot pan and cook on low heat for 2–3 minutes, stirring gently to evaporate excess moisture.
3. Mash Gently
- Use a potato masher or ricer for a smooth texture.
- Avoid blenders — they overwork the starch and make mash gluey.
4. Add the Butter
- Stir in cold butter cubes while potatoes are still hot.
- Let them melt in for a rich, creamy base.
5. Pour in the Warm Cream
- Warm the cream gently (don’t boil).
- Add slowly in a thin stream, stirring until silky and smooth.
6. Season & Finish
- Taste and adjust salt.
- Add white pepper if desired.
- Garnish with fresh chives or parsley.
🌟 Why It Works
- Fat = Flavor: Cream coats every potato particle for a luxurious texture
- Temperature Control: Warm cream keeps the mash light and fluffy
- Butter Forward: Cream enhances without overpowering
