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Cooking
Silky Smooth Creamy Mashed Potatoes with Nutmeg
· 6 servings
Prepping the potatoes
Wash the red potatoes thoroughly and peel them. Cut them into smaller, roughly even-sized pieces and rinse them again under water to remove the excess surface starch.
Boiling the potatoes
Put the potato pieces in a pot and cover with clean cold water so they're fully submerged. Add salt, cover with a lid and cook over medium heat until soft.
Draining and drying out
The potatoes should be soft but not falling apart into mush. Drain off every last drop of water. Put the pot with the potatoes back on the turned-off but still hot burner so any remaining moisture can evaporate.
Whipping the potatoes
Transfer the hot potatoes to the bowl of a stand mixer. Use the paddle (K-beater) attachment, which breaks the potatoes down beautifully without turning them gluey the way a regular whisk would. Mix briefly on a low speed.
Adding the butter
Add softened butter, cut into small cubes, to the mashed potatoes. Mix again briefly and gently until the butter is fully combined with the potatoes into a smooth, fragrant mixture.
Smoothing it out with cream
Grate in some nutmeg. Add salt and pepper. Pour in the warm milk and whip briefly. Then add the full-fat 45% cream and whip again. Finally, pour in the warm 33% cream.
Final seasoning
Season with more salt to taste and serve immediately. Give it one last quick, brisk mix to bring all the flavours together. Be careful not to overmix, or the mash will lose its fluffiness and turn heavy.