Classic mashed potatoes with cream
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
This traditional side dish can be made with just five simple ingredients. This delicious mashed potatoes is perfect for a large party or a buffet, as Robert Irvine's recipe feeds up to 20 people.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 20 very large potatoes, peeled and diced (6 kg)
- 4 cups (900 g) unsalted butter
- 1 liter of heavy cream
- Salt and freshly ground black pepper
- 1 cup chopped chives
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, boil the potatoes until tender, then drain. Mash with a potato masher, being careful to remove any lumps.
Gradually add butter and cream until the puree reaches your desired consistency. Season with salt and pepper to taste and serve garnished with chopped chives.
Advice: If desired, you can add any seasonings at the end of cooking!
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