This is obviously the most decadent version possible of mashed potatoes, only to be used for special occasions and celebrations or, in view of how L. happily dug in, as comfort for the soul on a bad day. Ours were truffled because I happened to have an end piece left from holiday celebrations (poor us) but the plain version of this unctuous mash would be just (well, nearly) as nice.
I used a mix of Russet and Yukon Gold potatoes, taking both starchiness and flavor into account, but anything you have in the pantry will be just fine. The Internet is full of opinions as to what one should do in order to make the best mashed potatoes but, in my humble opinion, the most important thing of all is to use a ricer not a masher or - heaven help us - the food processor. Without wishing to sound like Christopher Kimball, the ricer will always yield fluffier mashed potatoes. Plus you don't have to peel them first, which is always a plus in my book.
Recipe
2 lbs potatoes (about 6-7 medium sized), washed, quartered and unpeeled
1 stick butter (yup)
1 cup cream (yup)
milk if necessary
shaved truffle should you have any
salt to taste
Place the potato quarters in a pot of salted water; exactly the same ratio of salt to water that you use for boiling pasta. Put on the stove over medium heat. As soon as the water boils, cover the pot and cook until the potato quarters can be pierced through with a fork. In the case of my potatoes this took 7 minutes but potatoes have a mind of their own and each batch will be slightly different. I would check at 5 minutes and then keep on prodding them until they are done. If in a mood, the jabbing can be cathartic.
As soon as the potatoes are tender tip them into a colander to drain, then right back into the pan and cover again. They will dry out a bit in the residual heat from the hot pan. This step is not necessary if you are rushing but I have found that, for some reason, the end result is fluffier when I do this.
Melt the butter in another pot, low heat is best. As it is melting, shave in the truffle (gratuitous envy inducing photo for truffle lovers below). Add the cream, stir to mix the butter and cream together. Start ricing the potato quarters directly into the pot, stirring as you go. If you feel that the potatoes might be sticking to the bottom of the pan, turn off the heat until you finish ricing all the pieces, discarding the peel from the ricer as you go.
If the mixture is too thick, add milk until you reach the desired consistency. Salt to taste and serve with a good roasted meat or in duck confit shepherd's pie.
#saladsandvegetables #vegetarian (if of ovo-lacto variety)