Whipped cream trick transforms classic mashed potatoes
The French certainly know how to make excellent mashed potatoes. The key is not just the right kind of potatoes but also the additives and the cooking technique. Since I discovered the trick with cream, I haven't served my family any other version as a side dish.
Mashed potatoes are one of the world's favorite dishes. While they can be enhanced with mascarpone, bacon, or cheese, the essential ingredients remain salt, butter, and milk or cream. However, the French add a special touch that gives the dish a lightness. It's all about the cream, but it needs to be properly selected and prepared before being mixed into the mashed potatoes.
Which potatoes to choose for mashed potatoes?
Mashed potatoes are a popular side dish for many meals, cherished for their creamy texture and versatility. To make perfect mashed potatoes, it's best to use type B or C potatoes, which are high in starch, contributing to the dish's fluffiness. A crucial step is gradually adding liquid ingredients to better control the consistency. The best result, which sets French-style mashed potatoes apart, is a pleasant, smooth texture. How can you achieve this?
The Chantilly mashed potato method
Chantilly is not just a town in France; it's also a term for whipped cream in the form of a thick cream. Once you have peeled and cooked the potatoes (2 pounds) as you normally would for mashed potatoes, press them through a ricer. At this point, the texture changes significantly. Next, add soft butter (7 tablespoons) and milk, mixing and adjusting the consistency to your liking. It should remain quite thick because it's time for the final ingredient: whipped sweet cream. In Polish stores, it's typically 30 percent, and 7 tablespoons will suffice for 2 pounds of potatoes. It must be well-chilled and thoroughly whipped. Finally, use a silicone spatula or wooden spoon to gently fold it into the potatoes. To further enhance the flavor, as advised in an article on mashed.com, you can sprinkle the dish with grated Parmesan cheese and bake at 390 degrees Fahrenheit for about 12 minutes. This creates a golden crust, and the whipped cream maintains its light, souffle-like consistency.
