Velvety mashed potatoes

18 Nov

This recipe gives the smoothest, most indulgent mash.

Serves 6-8

170 ml double cream for UK cooks (3/4 cup heavy cream for US)
125 g cream cheese (4 ½ oz) at room temperature
4 tbsp unsalted butter
3 large Yukon gold potatoes, peeled and roughly halved (or other floury potato, such as Maris Piper)
Salt and pepper (white pepper works well but black is fine)


Warm the cream with the butter in a small saucepan over medium heat until the butter melts, then set to one side.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain the potatoes them crush them through a potato ricer (if you have one) or with a masher. Stir in the cream cheese, then stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with plenty salt and white pepper.

Photo: jpwbee


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