Mashed Potatoes
Recipe for fluffy mashed potatoes, - made with butter and crème fraîche.
Servings 4 people
Ingredients
- 1,5 kg potatoes, peeled and cut into large chunks
- 150 ml crème fraîche (18% fat)
- 50 g butter
- Cooking water from the potatoes
- Salt
Instructions
- Boil the potatoes in plenty of unsalted water.
- Drain the potatoes, reserving a little of the cooking water, - so you have some to adjust the consistency with.
- Mash the potatoes with a whisk, then add the butter and crème fraîche. You can do this over a very low heat so the mash warms through at the same time.
- Whip the mash thoroughly. I just do it with the whisk, - but you can also use a hand mixer.*Be aware that some potatoes can turn gluey when whipped with a hand mixer, - so always use baking potatoes or potatoes meant for mashing.
- Whisk a little of the cooking water into the mash until you reach the consistency you want, then season to taste with salt.