A touch of cream

Add at the end of the recipe a touch of cream to bring smoothness and enhance the flavors (mashed potatoes or soup).

To use this technique

The fine products from Elle & Vire
Light Cream
So Light
The necessary utensils
Spatule en bois
Bol
Moulin à pomme de terre
Papier film
Poivrière
Salière

Chef's technique step by step

  1. 1

    Have your steamed potatoes (peeled or unpeeled) ready). 

    Chef's tip

    Avoid boiling potatoes too vigorously to stop them soaking up too much water.

  2. 2

    Mash or blend the potatoes.

  3. 3

    Add the cream gradually. 

    Chef's tip

    Mixing in cream rather than milk adds smoothness and flavour.

  4. 4

    Season to taste (salt, spices, pepper, nutmeg, etc. or cheese, etc.). 

    Chef's tip

    Boiling the cream before use can make it easier to mix in.

  5. 5

    Arrange and serve, or keep warm in a bain-marie with a covering of film over the food.

    Chef's tip

    Instead of using film, you can pour a little cream or melted butter onto the surface of the mashed potato so a crust doesn’t form.


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