Evelyn Rose

Creamy Puff Perfect Mashed Potatoes

Preparation info
  • Makes

    6-8

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

The secret of really light and creamy mashed potatoes is to mix them with hot cream or milk, or chicken stock for a meat meal. The simplest way is to pour the liquid down the inside of the pan of cooked potatoes and wait until it is steaming hot before whisking it into them.

Ingredients

  • 1.1 kg (2½ lb) starchy potatoes (weight when peeled), peeled and quartered
  • 150 ml (

Method

Cook the potatoes in a covered saucepan of boiling salted water until tender when pierced with a slim pointed knife, about 15 minutes. Drain the water off, then return the saucepan to the cooker and shake over gentle heat until all the surface moisture has evaporated from the potatoes.

Pour the cream, milk or stock down the inside of the pot and when it starts to steam, add the s