Creamy Mashed Potatoes with Butter Pool and Parsley
By Miles Carr
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
These creamy mashed potatoes require a total of 30 minutes for preparation, with the potatoes cooking together in one pot during an important portion of that time. Yukon Golds are combined with rich warm cream and butter, and then the bowl is finished by adding spoon-made peaks, finely chopped parsley, cracked black pepper, and a generous pool of melted butter at the end. The potatoes continue to stay smooth as well as thick beneath the garnish.
Begin the potatoes by placing them in cold water, ensuring that an adequate amount of water fully covers them to rise at least one inch above their level. Simmer for 15 to 20 minutes until a fork can glide through effortlessly. Then, drain them well. Return the empty pot to a low heat setting for a time of 1 to 2 minutes, shaking gently during which the surface moisture evaporates.
I choose a potato ricer here, even with a hand masher close by, because it transforms the hot potatoes from the pot into fine, airy strands. Warm the cream and butter together over a heat source until the butter has just melted into it. Then, combine the ingredients using a wooden spoon, and then cease at that particular stage as soon as the mash forms.
For the table, form ridges with the back of a spoon on it. Then, press down on a small crater in the middle with the aim to accommodate the extra butter. After that, serve it piping hot in a rustic ceramic bowl with chopped parsley and cracked black pepper over the top as garnish for the sake of presentation. The butter spreads over the various ridges found on the dinner plate.
Why you'll love this recipe
- 1A total of thirty minutes is required from the initial peeling of the potatoes to ultimately placing a hot serving bowl, with 15 to 20 minutes of that time appropriately spent simmering.
- 2The same large pot boils the potatoes while it dries the potatoes, cutting down on the dishes before the dinner.
- 3A potato ricer efficiently produces fine strands with ease, while avoiding the need for pulling out a mixer or processor.
- 4Warmed dairy gently folds into the fast and simultaneously keeps the potatoes nice and hot at the table.
- 5Create the butter crater at the conclusion. Meanwhile, the garnish remains placed on top of the dish where it is able to be easily seen.
Ingredients
- •3 lb Yukon Gold potatoes (peeled and quartered (1.4 kg))
- •½ cup unsalted butter (softened (113 g), plus 2 tbsp (28 g) for the butter pool)
- •¾ cup heavy cream (gently warmed (180 ml))
- •1 tbsp kosher salt (for boiling water (15 g), plus 1 tsp (5 g) for final seasoning)
- •2 tbsp fresh parsley (finely chopped (8 g))
- •½ tsp black pepper (freshly cracked (1 g), for garnish)
Instructions
- 1
Put the peeled, quartered potatoes in a large pot and cover with at least 1 inch of cold water. Add 1 tbsp (15 g) kosher salt, bring to a rapid boil over medium-high heat, then reduce the heat slightly and simmer for 15-20 minutes until completely fork-tender.
- 2
Drain the potatoes in a colander, then return them to the empty pot. Set the pot over low heat for 1-2 minutes, shaking gently to evaporate surface moisture.
- 3
Press the hot potatoes through a potato ricer in batches directly back into the warm pot.
- 4
Warm the heavy cream and 1/2 cup (113 g) butter in a small saucepan until the butter has just melted. Pour over the riced potatoes, add the remaining 1 tsp (5 g) salt, and gently fold with a wooden spoon until combined.
- 5
Transfer the potatoes to a rustic ceramic bowl. Make swirled peaks and ridges with the back of a spoon, press a small crater in the center, and add the remaining 2 tbsp (28 g) butter. Garnish with chopped parsley and cracked black pepper, then serve immediately while piping hot.
FAQ
Nutrition (per serving)
380
Calories
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