Creamy Mashed Potatoes Recipe by Chef Paul Hegeman

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Creamy Mashed Potatoes Recipe by Chef Paul Hegeman

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Adjust Servings:
2 kilograms floury white potatoes Bintje, Idaho, Sebago etc.
150 grams soft butter
200 millilitres Cream
200 millilitres whole milk
ground white pepper
  • Serves 8
  • Medium




Mash potatoes should be a pretty simple dish to prepare, yet countless times I have ordered mashed potatoes and received something closer to cemented or watered potato. Therefore I thought it would be appropriate to put a proper creamy mashed potatoes recipe out there.

Moreover, we received countless emails requesting us to publish a creamy mashed potatoes recipe.

Proper mash potatoes are something most of us remember from our childhood: rich, creamy, buttery flavour, all whipped up into something that is surprisingly light and fluffy in texture.

I think the reason for it reminding us of childhood is that, since adolescence most of us, (the western world anyhow) have been running to the hills far away from exactly such things as butter and cream and quite wrongly I believe. Even more disturbing, now we seem to be running from potatoes and starches as well.

Well, I’d like to invite all of you back to your childhood, back to warm nourishing delicious comfort foods. Foods that feed not only the body but the mind and soul as well and trust me, your soul knows not what to do with a low carb, fat free meal.

How to make creamy mashed potatoes

  1. Peel and cut the potatoes into 1 cm (1/2 inch) slices.
  2. Place in pot of cold salted water and put on to boil.
  3. Place cream and milk in small saucepan and slowly warm.
  4. Once the potatoes are boiling, reduce the heat slightly and cook until they start to fall apart in the pot.
  5. Strain well (allow to sit in strainer for 1 minute)
  6. Potatoes can be transferred to a large mixing bowl and mashed, or preferably put through a mouli into a large mixing bowl.
  7. Once all the lumps have been mashed out of the potatoes, turn the cream and milk up to boil (keep an eye on it, as soon as it starts to boil, remove from the heat).
  8. Meanwhile, using a sturdy whisk, whisk the potatoes vigorously with the butter.
  9. Once the cream and milk have boiled, fold some not all, of it into the mash with a rubber spatula.
  10. Whisk the potatoes vigorously once again, and taste for seasoning. If at this stage they are not fluffy a little more cream and milk can be folded and then whisked in.
  • Note: It depends on how wet the potatoes are naturally and how much liquid they took on in the cooking process as to how much milk and cream you will require. It is important to not add too much of the dairy liquids at once.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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