Gluten Free
Ultimate Creamy Mashed Potatoes
75 mins
Easy
4 Servings
Here’s an indulgent side dish for those days when you want something familiar and comforting when the chills set in. It’s Jason’s ultimate mashed potatoes, using only the best ingredients and just three of them: fluffy spuds, cream and butter.
Brilliant Bases Used In This Recipe
About This Recipe
Here’s an indulgent side dish for those days when you want something familiar and comforting when the chills set in.
It’s Jason’s ultimate mashed potatoes, using only the best ingredients: potatoes, our own organic butter and double cream. We won’t pretend this one is super health-giving, but this is a dish that just makes you feel warm inside.
We prepare the potatoes in the same way Italian chefs do for the base of gnocchi. By baking the potatoes, we are not diluting the vitamin and mineral content with steam or water and keeping the dish as nutritious as possible.
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Ingredients
600g/21oz (around four) large floury potatoes such as Cara, Maris Piper or King Edwards
150g/5oz organic double cream
50g/1.8oz organic butter
Salt and pepper to taste
Nutrition Per Serving
Calories
364
Fats
27G
Carbs
27G
Protein
4G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Place the potatoes on an oven-proof tray and drizzle with a little olive oil and sea salt
Agitate the potatoes to cover with the oil and salt
Place in the oven until cooked (around 60 mins depending on size)
Working quickly with a cloth to avoid burning, split each potato and scoop out the warm tender flesh. Reserve the skins to either return to the oven and crisp up as a snack, or see our mac ‘n’ cheese-filled skins recipe (link below)
Pass all the flesh through a sieve to create the ultimate smooth, intense pomme puree
Add the cream and butter to a pan and heat until it reduces to a custard consistency
Fold in the potato to the emulsion and add salt and pepper to taste
