1 kg floury potatoes (Yukon Gold or Russet are ideal)
175 grams unsalted butter
100 ml hot single cream (you can use whipping cream)
Salt to taste
Optional: garlic powder, white pepper, nutmeg, or chopped chives
Step by Step: How to Make the Smoothest Mashed Potatoes
1. Cook the Potatoes Thoroughly
Peel the potatoes and cut them into evenly sized cubes so they cook evenly. Place them in salted water and boil until very soft (about 20 minutes).
2. Remove Excess Moisture
Drain the potatoes and return them to the hot pot for 1 minute without water, stirring to evaporate the excess liquid. This trick improves the final texture.
3. Mash with Technique
Use a potato masher or hand masher. Don’t use a blender or food processor!
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The idea is to achieve a creamy consistency without the potatoes becoming elastic or sticky.
