Add at the end of the recipe a touch of cream to bring smoothness and enhance the flavors (mashed potatoes or soup).
Light Cream
So Light
Have your steamed potatoes (peeled or unpeeled) ready).
Avoid boiling potatoes too vigorously to stop them soaking up too much water.
Mash or blend the potatoes.
Add the cream gradually.
Mixing in cream rather than milk adds smoothness and flavour.
Season to taste (salt, spices, pepper, nutmeg, etc. or cheese, etc.).
Boiling the cream before use can make it easier to mix in.
Arrange and serve, or keep warm in a bain-marie with a covering of film over the food.
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.