Mashed potato is a buttery smooth, delicately flavored, calorie rich side dish from Europe. This yummy comfort food can be put together with very few ingredients. Let’s get to mashing

WHAT YOU WILL NEED

Ingredients

Note: 1 cup = 235 ml

1. 2 large potatoes (russet or yukon gold), steamed 
2. 2 Tbsp. butter
3. ¼ tsp. pepper powder
4. Salt to taste (½ tsp. salt)
5. ½ – 1 cup heavy cream
6. 1 Tbsp. fresh chives, finely chopped – optional

Notes: The type of potato you use plays a vital role in the texture of the recipe. Higher starch potatoes like russets or yukon golds will yield better results compared to red or white varieties which require more mashing to get to a creamy texture

The quantity of heavy cream will vary with individual preference to consistency depending on the dish you plan to serve these as sides for. For example:

Kitchen Tools

1. Instant Pot / Pressure cooker / Vegetable Steamer
2. Medium flat-bottom pan
3. Potato masher
4. Serving bowl

PREPARATION (with step-by-step photos)

Step 1 – Steam cook 2 large potatoes (russet or yukon gold) by adding 1 Tbsp. water to the bowl of potatoes in the Instant Pot (using the pot-in-pot method) for 10 minutes with pressure valve in venting mode or any method that you typically use for steaming. Add a cup of water in the base pot for steam to build

Alternatively, you can boil the potatoes until they are well cooked

Step 2 – Peel and roughly break the steamed potatoes into small chunks with your hands

Step 3 – Set a medium flat-bottom pan on medium heat and add 2 Tbsp. butter 

Step 4 – Add peeled and roughly mashed potatoes , ¼ tsp. black pepper powder, and salt to taste (½ tsp. salt)

Step 5 – Mash and mix all ingredients with a potato masher until you get a smooth paste 

Step 6 – Add ½ to 1 cup cream and mix until well combined to a desired consistency. It has to be creamy and solid, not runny or too dry. Turn off the heat, garnish with 1 Tbsp. chives (optional) and you are ready to dig

Step 7 – Enjoy your sublime mashed potato😋

Pomme purée aka mashed potato is a quick go to side dish, be it a lazy Sunday morning or when I feel like treating myself to a continental breakfast. These taste best when served warm. Some recipes recommend that you can make it ahead of time if you like. It stays well in the refrigerator for up to two days when properly cooled and stored. Just reheat in a microwave and add a little butter to refresh it. However, I personally do not prefer making this ahead of time as I read a few articles on the net that caution against it. Apparently leaving cooked potatoes to cool on the counter-top for a while may form bacteria that cause botulism and reheating these leftovers and having them the next day could cause food poisoning. I therefore make small portions and finish it off the same day. Another reason for small portions is that the dish is rich with the addition of butter. That said, who doesn’t like butter and potatoes cooked together with a hint of spices? All fans of Mumbai street-style Pav Bhaji can relate to that. Drool 😋

Mashed Potatoes

Recipe by Sublime RecipesCourse: Side DishCuisine: EnglishDifficulty: Easy

Servings

3

Cups

Prep Time

5

minutes

Cook Time

15

minutes

Ready In

20

minutes

Mashed potato as the name suggests is a buttery smooth, delicately flavored, calorie rich side dish from Europe. A versatile side dish for any meal time!
Note: 1 cup = 235 ml

What You Will Need

• 2 large white potatoes steamed 

• 2 Tbsp. butter

• ¼ tsp. pepper powder

• Salt to taste (½ tsp. salt)

• ½ – 1 cup heavy cream

• 1 Tbsp. fresh chives, finely chopped – optional
  
  Notes: The type of potato you use plays a vital role in the texture of the recipe. Higher starch potatoes like russets or yukon golds will yield better results compared to red or white varieties which require more mashing to get to a creamy texture
  
  The quantity of heavy cream will vary with individual preference to consistency depending on the dish you plan to serve these as sides for. For example:
  If I am building this as one of the layers of a zucchini boat, I will use ½ a cup as I do not want it dripping out
  If it’s served on the side with veggies, I will use ¾ cup for a creamy treat
  If you plan to make ahead add up to 1 cup and turn off heat before it solidifies. As the potatoes cool off they tend to become thick and dry

• 
  Kitchen Tools

• Instant Pot / Pressure cooker / Vegetable Steamer

• Medium flat bottom pan

• Potato masher

• Serving bowl

Preparation

• Steam cook 2 large potatoes (russet or yukon gold) by adding 1 Tbsp. water to the bowl of potatoes in the Instant Pot (using the pot-in-pot method) for 10 minutes with pressure valve in venting mode or any method that you typically use for steaming. Add a cup of water in the base pot for steam to build
  
  Alternatively, you can boil the potatoes until they are well cooked
• Peel and roughly break the steamed potatoes into small chunks with your hands
• Set a medium flat-bottom pan on medium heat and add 2 Tbsp. butter
• Add the peeled and roughly mashed potatoes , ¼ tsp. black pepper powder, salt to taste (½ tsp. salt)
• Mash and mix all ingredients with a potato masher until you get a smooth paste
• Add ½ to 1 cup cream and mix until well combined to a desired consistency. It has to be creamy and solid, not runny or too dry. Turn off the heat, garnish with 1 Tbsp. chives (optional) and you are ready to dig
• Enjoy your sublime mashed potato😋

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