The other difference is technique. There are a few little tricks to making killer mash potatoes that might not seem that important on their own, but added up will make all the difference in the finished product. For example, temperature is an important factor. While the potatoes are still warm, add milk & cream hot, but the butter should be cold. This will keep the purée smooth. Also, I add salt at three different occasions along the way - to the water the potatoes are boiled in, to the cream and milk as I heat them and once more to the purée as I am mixing all the ingredients together. That way the mash will have a consistent seasoning and a richer depth of flavor than had I simply added salt only at the end.
Prep time 10 minutes. Cooking time 20 minutes. Serves 6
2 lbs (900g ) Yukon gold potatoes
1/2 cup (120ml) 35% cream
1/3 cup (80ml) milk
1/2 cup (110g) cold unsalted butter, cubed
3 bay leaves, 1/2 teaspoon nutmeg (optional)
1 head garlic
1/2 bunch chives, finely chopped
olive oil, salt & pepper
Preheat oven to 350F
1. Peel the potatoes and cut them into large even sized pieces. Place in a saucepan and cover with water and add one tablespoon of salt & 3 bay leaves. Bring to a boil and let simmer until the potatoes can be easily crushed with a spoon, about 20 minutes.