Mashed potatoes are super delicious no matter how you combine them. In a stew, casserole or even in a focaccia, it is not only multifunctional, it is also the ultimate comfort food . Now potatoes by themselves are not terribly creamy, for that you have to do something extra with the mash. Culy reveals the trick to make your mashed potatoes super creamy.
How the mashed potatoes come out of the pan has to do with many facets. The choice of potato (flour), the addition of butter, milk or other fat and how you mash it. It is often mashed, but try a potato masher , you will get velvety smooth mashed potatoes.
The chef’s secret tip: don’t forget the acidity in the mash! Add a dash of red wine vinegar or mustard and the puree is immediately plumped.
To the recipe: Culy Homemade: mashed potatoes with 30 (!) cloves of garlic from Julia Child
The trick for a super creamy mashed potatoes
The trick to the most super creamy mashed potatoes is at the end of the mash preparation. Boil the potatoes as you normally do, drain, add the butter and other seasonings and… a raw egg . Puree or mash the raw egg through the hot puree and you get the most fluffy and creamy puree you could ever dream of. It can be that simple.
Good to know : it is better not to eat eggs raw, but because you add them to red-hot potatoes, they will continue to cook. Do you find it exciting? Then put the pan on the stove for a while and heat through while stirring.
Delicious with that super creamy puree:
- Culy Homemade: sea bass grilled in garlic with rosemary puree
- L’aligot (divine mashed potatoes with cheese) by Alain Caron
- Steak stroganoff with mashed potatoes and arugula