I have had really life-changing, palate shattering food moments in Chef Lij’s restaurant. Their truffle mash consistently provides front row seats to that concert. Recently, for a private candlelight Chef and Steward catered dinner for a beautiful couple’s anniversary, he hit the same notes again. This time, I was part of the service team and had to restrain myself. There is mashed potato and there is mashed potato. That powdered stuff served in fast food joints or the lumpy stuff your___ used to make doesn’t come close. Life is simply better with perfect mashed potatoes. When life withholds decadent truffles, use regular mushrooms and enjoy the lovely earthy tones.
Ingredients: 1kg/2lbs potatoes (peeled and cooked whole), 1/4 cup heavy cream, 4tbsp butter, 200g mushroom, 2 cloves garlic, sea salt.
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Method: Put on a pot with water and some sea salt and allow to boil. All the potatoes, peeled but whole and bring to to a boil and reduce heat to a simmer and cook without cover until cooked soft but still intact. Cooking time will depend on the size of your potatoes. You should cover the potatoes up to three inches of water. We forgot to take the pic before throwing off the water after the potatoes were cooked so that’s why the water looks so shallow in this pic 🙂
After cooking, drain water, put the pot back on the stove on low heat to further dry out some of the water in the potatoes, keep stirring for a minute or two.
Put the cream on the stove in a small saucier on very low heat to warm.
Remove potatoes from heat then mash with hand blender (by pulsing in short bursts) or potato masher (or even a fork if you dont have the other two).
Add all the cream and continue to mash until smooth.
Add 3tbsp butter and continue mashing. Taste. Add sea salt if necessary. Set aside.
It should be very hard to do so because you should have this perfectly creamy mash perfect for swiping with your finger off a spatula and the temptation is part of it! (Yield a bit and gloat at how great it is:) )
In a frying pan, heat about 1bsp butter.
Add mushroom and 1-2 cloves of garlic smashed with side of knife on a cutting board. Saute untill cooked. Add sea salt to taste.
CHEF’S NOTE: When you cook the potatoes whole, you retain more of the starches than when you cut them up. Cooking them whole will give them a better texture. You will have to cook them for a longer period than you would if they were cubed. You could also dry out the cooked potatoes by sticking them in a hot oven for a minute or two. Whatever you do, always mash the potatoes while very hot and heating the cream helps to maintain the heat in the potatoes during mashing. The Bamix makes a very creamy consistency and makes large batches much easier. If you use one, please be certain to mash by pulsing in short bursts, and not in one continuous go because then you will have puree.
Mash! I have to try your version mine have butter, and cream cheese.
Pretty knife! btw, where can I find heavy cream?
Abigail, you can find it in the supermarkets. Sometimes sold here as whipping cream.
Oh whipping cream! Thank you.
These sound absolutely superb and look delicious.
You are so right – life IS better with mashed potato. I see you use a handblender to mash – does this affect the texture? I find that mechanical mashing tends to make potatoes gloopy. Love the addition of the mushrooms and garlic.
mmm… I love mashed potatoes.. and mushrooms!
Fabulous tip to heat the cream. Never thought about doing that and it makes so much sense. Our family loves real mashed potatoes and my mother-in-law makes the best – wonder if this has been her secret.
Yummmm… that first photo is speaking to me!
Thanks for sharing your tips…will definitely make my mashed potatoes accordingly.
Absolute heaven 🙂 My favoritest things in the world: mushrooms and potatoes!
Personally, I think everything is better with either mushrooms or bacon. Love this recipe and I totally dig Abigail’s suggestion of throwing in some cheesy goodness. Thanks for sharing!
Mashed potatoes are one of my favorite comfort foods. Great post!!
Beautiful pictures and elegant dish! Thanks for sharing and happy Sunday!
These mashed potatoes look fantastic!! I love the addition of the mushrooms too. Never tried that, but def will now. Thanks for sharing!
My grandmother used to make her mashed potatoes with heated evaporated milk. I almost always heat whatever liquid I use just based on how good her potatoes were.
hey kari… looks super… i never make mashed potato… and only have it when my brother makes it when i am visiting. whenever i see mashed potatoes, i get an incredible urge to season it and make parathas (stuffed pan cooked flatbread) – its the desi in me. but i like your version combines with garlicky mushrooms.
Oh truffle oil just makes everything taste soooo awesome! It’s like the elixir of life, hehehe…. I’m in love with your mash potatoes and every bit of mushroom sitting on top 🙂
Mushroom and mashed potatoes YUM! Buzzed this!
– Jessica @ http://cajunlicious.blogspot.com
I think you could just hand me the whole pot and I’d finish it before dinner. Those look awesome.
easy and fun:) just like the recipes i love 🙂 sounds delicious
Great tip about cooking the potatoes whole! Can’t wait for the next time I make mashed potatoes.
you’re right! my pork chops would go great with your perfect creamy mashed potatoes! Your photos are making my mouth water! It really does look perfect! Thanks so much for sharing =]
Your mashed potatoes look and sound fantastic. I have to admit though, that my mom makes a pretty awesome mashed tater (even my Hubby says they’re better this his mom’s).
These potatoes look so creamy and delicious! Enjoyed reading the chef’s notes, thank you for sharing those tips!
Have a great weekend,
Tammy
I love the tips at the end about what to do and not to do to get the best textured & tasting mashed potatoes, definitely coming back to this when I try them at home! And love, love, love that you’ve got mushroom action going on in there, comfort food at a whole other level.
Ohhhhhhh ahhhhh seeeeee.
Steward, is it all the same if you’re leaving the skins on?