Ingredients:
1000 grams Potatoes
215 grams Butter
233 grams Heavy Cream
15 grams salt
Procedure:
1. Steam your potatoes in the oven for 1 hour at 400°F. (1. Fill a deep pan with some water. 2. Put a perforated pan or roasting rack on top of the deep pan. 3. Put your spuds in the perforated pan 4. Wrap with foil. 5. BAKE)
2. Put all other ingredients in a pot. On medium heat, bring to a boil and immediately remove from heat.
3. Smash your spuds. Pour the liquids into the mash.
4. Mix and Incorporate
OPTIONAL:
5. Add your gravy/chicken jus on top.
6. Add 1-2 Tablespoon of garlic confit.
7. Garnish with chives.
ENJOY.
1000 grams Potatoes
215 grams Butter
233 grams Heavy Cream
15 grams salt
Procedure:
1. Steam your potatoes in the oven for 1 hour at 400°F. (1. Fill a deep pan with some water. 2. Put a perforated pan or roasting rack on top of the deep pan. 3. Put your spuds in the perforated pan 4. Wrap with foil. 5. BAKE)
2. Put all other ingredients in a pot. On medium heat, bring to a boil and immediately remove from heat.
3. Smash your spuds. Pour the liquids into the mash.
4. Mix and Incorporate
OPTIONAL:
5. Add your gravy/chicken jus on top.
6. Add 1-2 Tablespoon of garlic confit.
7. Garnish with chives.
ENJOY.