Fancy mashed potatoes

Welcome to fancy mashed potatoes. There's no going back from here. This 'mash' is very special.

When I get my potato ricer out, the family gets very excited and shout, ‘Woohoo… we’re having fancy mash tonight!’

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Course: Side Dish

Cuisine: French, Australian

Diet: Gluten Free

Prep Time: 5

Cook Time: 25

Servings:

Calories: 537kcal

Author: Nellie Kerrison | Relish Mama

Cost: $10

Equipment

1 Large saucepan
1 Potato ricer
1 Potato masher or wooden spoon

Ingredients

6 potatoes peeled (Sebago, gold Yukon, King Edward and Desiree are all great)
50 g unsalted butter cubed
50 ml milk
50 ml cream
75 ml extra virgin olive oil
Sea salt
Freshly cracked black pepper

Instructions

Cut the potatoes in halves or quarters. Fill and pot with cold water and season it well. Bring to a boil and once the potatoes are tender (pierce with a small knife to test), remove from the heat. Drain.
Place the butter, milk, cream and olive oil in a small saucepan pan and bring to the boil.
Place the potatoes back on the heat over a low flame to dry them out a little. This is important.
Then, place the potatoes through a potato ricer (sometimes called a food mouli).
Pour the hot wet ingredients over the potatoes and mash them till they are smooth and creamy. Remember the potatoes have already passed through the ricer so a wooden spoon will do the trick. Alternatively, you can use a potato masher if you prefer.
Season to taste (be sure the salt balance is correct) and serve hot.

Notes

A potato ricer (sometimes called a food mouli) is the best kitchen equipment to get the very best mashed potatoes. These are also great for making gnocchi. You can buy these online pretty easily or at your favourite kitchenware shop.

Nutrition