Mashed Potatoes with Heavy Cream

🛒Ingredients (Grocery List)

• 2 pounds starchy Potatoes, such as Russet

• 1 fresh or dried imported Bay leaf

• Coarse Sea Salt

• 6 tbsp Unsalted Butter

• 1/4 cup Crème Fraîche or Heavy Cream

• Fine Sea Salt and freshly ground Black Pepper

• Freshly Ground Nutmeg

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 20 min

🥣Instructions

1. Peel the Potatoes and cut them into large chunks. Place them in a medium saucepan and cover them by 1 inch with Water. Add the Bay Leaf and a scant teaspoon of Coarse Salt. Bring the Water to a boil over medium-high heat and cook until the Potatoes are tender, about 20 minutes.

2. Drain the Potatoes, reserving 1/2 cup of the cooking liquid. Return the Potatoes to the saucepan and mash them with a potato masher or a fork until they are crushed. Add the Butter and Crème Fraîche and mash these into the Potatoes until they are smooth-there may be a few chunks, which is fine unless you want a completely silken puree. If this the case, keep mashing, finishing up with a large balloon whisk.

3. Season the puree with Salt, Pepper and Nutmeg to taste. Serve immediately.

💡Tips

• Always save some Potato cooking water, in case you need to dilute your Mashed Potatoes once the Butter and Cream are incorporated.

• To avoid gluey Mashed Potato: Don’t use waxy Potatoes and never puree the Potatoes in a food processor with the knife blade. Mash Potatoes by hand or in a stand mixer fitted with the paddle attachment.