This is the ingredient you should add to the puree and it is not milk

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Procedure:

    1. Prepare the potatoes : Wash, peel, and cut the potatoes into medium-sized chunks. Boil them in salted water until completely tender (about 20 minutes)2.
    2. Drain and dry : Once cooked, drain the potatoes well and return them to the hot pot for a few seconds to remove excess moisture. This step helps make a fluffier mash3.
    3. Mashing the potatoes : Use a potato masher or ricer to mash the potatoes while they’re still warm. Don’t use a blender, as this can make the mash mushy4.
    4. The secret touch : Add the butter (175 g per kilo of potatoes) and mix it gently while it melts with the heat of the potatoes. Add the hot double cream or heavy cream little by little, until you get the desired consistency.
    5. Season to taste : Adjust the salt according to your preferences.
    6. Mix carefully : Stir gently to achieve a homogeneous puree ready to serve.

The secret:

The key to this recipe is the hot cream . Unlike milk, cream provides greater thickness, creaminess, and a richer flavor that elevates mashed potatoes to a professional level. This ingredient ensures a smooth texture without the need to add large amounts, maintaining the perfect balance.

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