Mashed potatoes

Hello! It really has been a while since my last update. But here's a really simple and easy method that I've developed to make mashed potato. Thank you Xavier for this recipe request! I'll post some photos when I get around to making this again.


Word of warning this does not produce a perfect mashed potato, but produces the best taste for effort in my opinion.


The key to this method is constant tasting. Serves 10 (side).


You will need

• Large pot (Big is good!)
• Large wooden spoon 
• Knife

Ingredients

I highly recommend  you adjust these to your liking

• 1kg potatoes (I use yukon gold, red delight)
• 150mL Thickened / Heavy cream
• 25g butter
• Salt to taste

Process

1. Rinse and cut potatoes into roughly tennis ball sized chunks. Importance lies in having roughly even sized chunks. Add to pot.
2. Add water to keep all potatoes well under water
3. On medium high heat, let it boil until the skins blister and burst. The potatoes should fall apart when poked with a chopstick or a spoon. This may take up to an hour.
4. Discard the hot liquid and peel each potato under cold running water. They are very hot at this stage so be careful.
5. Rinse the pot and put the peeled potatoes back in. Return the pot to medium - medium low heat, using the wooden spoon to break up the potatoes, vigorously stir to mash.
6. Once excess water has left the potatoes pour in half the cream and stir till combined, then pour in remaining cream and add butter. Keep on heat and occasionally stir to prevent burning. 
7. Add salt to taste and reduce until the desired thickness is achieved.