Time: 40 min.
Complexity: easily
Servings: 4 - 6

Yellow potatoes are ideal for boiling and mashing, as they have a delicate, creamy texture that becomes even more velvety when mixed with cream and butter. Cut the potatoes into quarters and boil them in very salted water with garlic. Then, press the cooked potatoes through a sieve or press them through a potato masher for a fluffy puree. Arrange the mashed potatoes on plates like fluffy lamb and serve with crispy chicken.

Ingredients:

• 0.5 kg Yukon Gold potatoes, cut into 4 pieces
• 1 clove of garlic
• 3/4 cup heavy cream
• 55 g cold butter, cut into 5 pieces

Substituting ingredients
Measuring containers used

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.

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potato, garlic, cream

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Preparation:

Step 1
• Place the potatoes and garlic in a large saucepan. Cover with cold water and add generous amounts of salt; the water should taste like sea water. Bring the potatoes to a boil and simmer until tender, 20-25 minutes.
Step 2
• Drain the potatoes and garlic thoroughly and press them through a sieve or a potato masher. A food processor or blender won't work, as this will result in a very sticky, rubbery puree.
Step 3
• While you're mashing the potatoes, pour the heavy cream into a small saucepan, bring it to a boil, and remove it from the heat.
Step 4
• While the potatoes are still hot, add one-third of the cream and butter and stir vigorously. Repeat until you achieve a velvety, smooth mash. Taste the potatoes and add more salt if needed. Cover with foil and keep in a warm oven. Serve with chicken.

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