Ingredients
Mash
Desiree or Dutch cream potatoes, peeled and quartered250 g
Unsalted butter50 g
Heavy cream, warm60 ml
Salt and white pepperto taste
Nutmeg, grated1 pinch
Method
- 11. Place potatoes in cold salted water; bring to a boil; cook for 15–18 min until completely tender when pierced.
- 22. Drain potatoes thoroughly; return to the saucepan over low heat for 1–2 min to evaporate remaining moisture.
- 33. Pass potatoes through a ricer or food mill — do not use a blender or food processor (creates a glue-like texture).
- 44. Fold in cold butter in pieces using a spatula until fully melted and incorporated.
- 55. Gradually fold in warm cream to achieve desired consistency; season with salt, white pepper and nutmeg.
- 66. Taste; adjust seasoning; keep warm in a bain-marie covered with plastic wrap directly on the surface.
- 77. Plate using a spoon or piping bag; serve immediately.
Quality Check
- Mash is smooth and lump-free — passed through ricer, not blended.
- Texture is rich and glossy — not stiff or gluey.
- Seasoning is well-balanced with subtle butter and cream.
- Served piping hot; no skin forming on surface.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Saucepan, ricer or food mill, spatula, bain-marie, piping bag (optional), warm plate
Allergens & Dietary
dairyVGF