Creamy Mashed Potatoes Recipe

Mashed potatoes are a side dish that can accompany almost all your meat and chicken dishes. Milk is used in classical Turkish cuisine. However, if you use cream instead of milk, you will have a much more delicious porridge. There are also a few technical minor details. Enjoy your meal!
Ingredients:



Potatoes (Medium size) | 2 Qty |
Butter (At Room Temperature) | 2 Tbsp |
Thick Cream (At Room Temperature) | 4 Tbsp |
Salt | 1 Half Tbsp |
Black Pepper | 1 Tsp |
Nutmeg Grated (Optional) | 1 Tsp |
Steps:
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Wash and peel the potatoes. Chop roughly into 5-6 cm cubes. Make sure they are the same size as possible.
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Put 4-5 glasses of cold water in a suitable pot. Add 1 teaspoon of salt before taking it to the stove. Add the potatoes, cook until soft, drain and put in a colander. Leave it in the colander for 1-2 minutes so that the excess water will evaporate.
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Return the potatoes to the pot. Mash well with a masher or fork.
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You can grate the potatoes instead of mashing them. But don't run it through the rondo. This will cause the structure of starch to deteriorate and creep.
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In order to evaporate the cold water of the mashed potatoes and heat it, take the pot back to the stove and turn it 1-2 turns. Add 2 tablespoons of butter at room temperature and 4-5 tablespoons of cream, 1 teaspoon of salt, 1 teaspoon of black pepper and mash together for another 2-3 minutes until homogenized.
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Take the puree, which you have turned for about 10-15 seconds without holding the bottom, from the fire and serve it hot without waiting.
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If you are going to serve the puree later, put it in a glass bowl. Cover it with cling film by pressing it airtight with your hand and store it in the refrigerator. At the time of serving, you can add 2-3 spoons of milk and mix it and heat it on the stove. Enjoy your meal!