Mashed potatoes is the ultimate comfort food! I often have leftover cream from when I’m making my chocolate truffle ganache for my chocolate business, so I’ve started to look for recipes which can use some cream. Whilst normally, adding cream to mashed potatoes would be luxury, for me, it’s more about not wasting ingredients. So, if you are like me (and Marie Antoinette…) don’t have milk but you have a cream, this recipe is perfect for you!
This is fairly simple recipe, but what makes is extra special is the use of electric whisk to make the mashed potatoes extra creamy (and of course the actual cream!)
Creamy mashed potatoes with herbs
- Potato Masher or Handheld whisk
- 400 grams boiled potatoes
- 100 ml cream or double cream
- 200 ml milk any kind
- 50 grams butter
- pinch of salt
- 2 tablespoons chopped herbs chives, parsley, basil etc.
- Prepare the potatoes by peeling them, cutting in to smaller chunks and boiling them until they are soft.
- Measure out about 400 grams of potatoes (or about 100 g per person). You can easily adjust the other amounts if you are cooking for more people or want large portions.
- Add the potatoes to a suitably large bowl (stainless steel or plastic).
- Add the cream, butter, salt and about half of the milk
- If you are using a potato masher, mash the potatoes or use an electric handheld whisk to create a creamier texture.
- Add butter or milk as needed.
- Taste and adjust the flavour with more salt or pepper.
- Warm up the mashed potatoes (in a microvave) if they become cold as you were mashing them.
- To serve sprinkle with chopped up herbs.