Creamy mashed potatoes
6 Servings
The idea for this recipe came from some mashed potatoes I tried at Chef José Andrés' Bazaar Meat Restaurant in Las Vegas. I had always wanted to recreate this recipe because I loved them and after doing a little research I tried it and they were super delicious.
There are two key elements to this recipe to make it creamy. The first is to use heavy cream infused with rosemary and garlic. The second is to use an immersion blender.
Ingredients
- 4 pounds of potatoes
- 2 1/2 teaspoons salt
- 1 stick unsalted butter, melted
- 1 cup heavy cream
- 2 sprigs of rosemary
- 1 crushed garlic
- pepper to taste
- butter for serving
- chopped chives to serve
Preparation
- Peel and cut the potatoes into 1- to 2-inch cubes.
- In a pot or saucepan add the potatoes with cold water and salt.
- Put on high heat and when it starts to boil, reduce to low heat and cook for 12 minutes.
- Drain the water from the potatoes and in the same saucepan cook over medium-high heat for 2-3 minutes to evaporate the excess water.
- In a large bowl, mash the potatoes (I used a strainer with a spatula).
- Add the butter and salt to taste.
- In a small pot or saucepan, combine heavy cream, rosemary and garlic. Simmer for 2-3 minutes.
- Strain into a smaller bowl and pour over the potatoes while simultaneously using an immersion blender until everything is incorporated and the consistency is creamy.
- Serve with a little butter, pepper and chives to taste.
Enjoy!
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