The Ultimate Doctored Up Store Bought Mashed Potatoes Recipe
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Did You Know?
Historical Tidbit
Mashed potatoes date back to the late 18th century when Parmentier promoted potatoes in France.
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The Golden Rule
"Never rush the melting of the butter. A gentle heat builds a velvety foundation for your dairy."
Ingredients
6 items required
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Chef's Notes
Do not underestimate the power of mayonnaise in potatoes. It adds moisture and fat that keeps the spuds ridiculously creamy without making them taste like a sandwich.
Pro Tip
Always warm your heavy cream slightly before adding it to the pan so it does not shock the butter and break the emulsion.
Kitchen Catastrophe Warning
Dropping the frozen potato block directly into a blistering hot, dry pan without melting your butter first will result in a scorched, gluey disaster that smells like burning regret.
The Jester's Corner
Royal Court Comedy
Why did the potato cross the road? To prove to the chef it didn't need to be peeled from scratch.
The Culinary Science
Mayonnaise is a stable emulsion of oil and egg yolks, which introduces lecithin to the mix, acting as a secret weapon to bind fats and starches into a glossy purée.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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