Mashed Potatoes (French-style)
Soft, fluffy and buttery mashed potatoes garnished with melted butter and chopped parsley.
Ingredients
- 2 lb Russet potatoes peeled and cubed
- 2-3 sticks unsalted butter cold
- 2 cups whole milk
- 1 Tbsp salt or to taste
- 1 tsp finely ground black pepper
- 1 cup heavy cream
For Garnishing
- 2 Tbsp unsalted butter melted
- chopped parsley
Instructions
- Rinse the cubed potatoes, transfer to a deep pot. Season with salt and black pepper, add in the whole milk, cover and let it cook for 20-30 minutes on medium to low heat.
- When done and a fork can poke each potato easily, strain and toss the potatoes back into the hot pot.
- Using a potato masher or potato ricer, crush the potatoes and begin to mash in circular motion as you incorporate the butter and heavy cream in portions until they are both done.
- Serve hot, drizzle the melted butter on and sprinkle the chopped parsley.