Making mashed potatoes essentially is a two-step process that involves boiling them just right before they can be processed further into the buttery soft side dish we know and love. For occasions like Thanksgiving, where an elaborate feast is always on the cards, mashed potatoes serve as a versatile accompaniment to gravies, meat, stuffing and even the green bean casserole. They soak up flavour while imbuing a feeling of cosiness and fullness that lingers long after the meal has been concluded. Using Usha’s Infrared Cooktop from start to finish means that multiple cooking techniques can be performed using a single appliance, making the process feel effortless. Moreover, this one-pan recipe means that all the steps to making a delicious mash can be done using a single saucepan, saving the hassle of washing up a mountain of dishes right after.
Image Credits: Unsplash
Ingredients
- 500 grams new potatoes
- 2 tablespoons butter
- ¼ cup heavy cream
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
- Water, for boiling
Method
- Scrub the dirt off of the potatoes and add them to a deep saucepan filled with water before placing on the infrared cooktop.
- Bring it to a vigorous boil on a high setting before reducing the heat and cooking the potatoes until they are easy to piece with the tip of a knife blade.
- Drain the water and run the potatoes under some cold water to help them cool slightly, while wiping the saucepan dry with a kitchen towel.
- Peel the potatoes while still hot and use a box grater or potato ricer to press them into tiny shreds back into the saucepan.
- Add the heavy cream before placing the saucepan back on the cooktop over a low setting to stir continuously until the cream is fully absorbed.
- Season with salt, pepper and nutmeg and transfer the mash into a serving dish.
- Dollop the butter on top of the warm mash to let it melt into a stream over the surface. Mix well before serving alongside roast chicken or turkey.