Creamy Mashed Potato is a traditional American recipe for a classic accompaniment of boiled potatoes mashed with butter, milk and cream until smooth that make an excellent dish for Thanksgiving or Christmas. The full recipe is presented here and I hope you enjoy this classic American version of: Creamy Mashed Potato.
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Ingredients:
6 large potatoes (any good floury potato), washed, peeled and chopped (about 1.6kg in all)
40g unsalted butter
125ml double cream
125ml milk
salt and freshly-ground black pepper
freshly-grated nutmeg, to taste
Method:
Place the potatoes in a large pan and cover with plenty of cold water. Add a lid and bring to a boil over high heat. Remove the lid and boil gently for about 15 minutes, or until the potatoes are tender (they should be easily pierced with a fork).
Drain the potatoes in a colander then return to the pan. Add the butter, cream and milk then use a potato masher to mash the ingredients until smooth and well combined.
Pass the resultant mash through a fine-meshed sieve, pressing down with the back of a spoon to force the mixture through. Return to the pan, season to taste with salt, black pepper and a little nutmeg then place over low heat and cook, stirring constantly, for 2 minutes, or until the potato mix is heated through.
Turn into a warmed serving bowl and bring to the table.
If desired, the potato mix can be made up to three hours ahead and can be re-heated in the microwave. Simply turn into a microwave-safe bowl, cover with clingfilm and heat on high for 4 minutes. Stir the potato mix, re cover and cook on high for a further 4 minutes.
