Creamy Mash Potatoes
Creamy and silky mash potatoes using spices and herb blends that add true depth of flavour.
5' + 25' preparation & cooking time
- 1kg potatoes
- 150ml whole milk
- 100ml double cream
- 150g unsalted butter, cut into medium sized cubes
- 1 tsp SOFRITO or VEGETŌ or ¼ tsp of Quatre Épices by Camelēr Spice Co.
Our in-house chef and Founder has taken inspiration and combined techniques of the staple mash potato and the French classic, “pomme purée”, along with her mother’s trick of adding double cream. Bringing together the softest and most luxurious take on a classic mashed potato. If you have a Kitchen Aid or any food mixer for that matter, put it to good use and beat with the whisk until you have super fine, creamy mash potatoes.
N.B. a verity of spice blends can be used such as such as SOFRITO and VEGETŌ. Either are very delicious. Also, in Sweden they typically serve mash with lots of nutmeg so Quatre Epices really does too lend itself to this recipe.
- Wash and peel the potatoes, and add to a saucepan of cold generously salted water. Bring this to the boil, then lower the heat to a gentle boil with a lid and cook the potatoes until a fork easily runs through them.
- Drain the potatoes, leaving a little water behind in the saucepan, and allow them to air dry for 2-3 minutes.
- While air drying the potatoes, add the milk and cream to the pan and gently heat up and set aside in a jug.
- Mash the potatoes into a saucepan, a few at a time and through a sieve or a ricer, it's a bit of an effort but worth the outcome. However, we also think a Kitchen Aid can work too.
- Transfer back to the saucepan and turn the heat on medium for the potatoes and stir gently to help remove excess moisture for about 4-5 min. (If needed)
- Once the mashed potato is dried, add the cubes of butter and few at a time and stirring to melt in a fast motion.
- Once all the butter is added, add the warm milky cream and spices and stir until smooth and creamy. Taste for seasoning and serve hot.