There is a reason why homemade potato cream is one of the favorite recipes in Italy. It is relatively simple, it can be combined with many recipes and it can be a good idea… when there are no others!
But how to make potato cream? Let's try to find out with a simple recipe, which you can immediately replicate, giving your menu a new alternative!
Homemade potato cream ingredients
In order to make our recipe we first need:
- 8 - 10 medium potatoes, peeled, cut into quarters;
- 1 teaspoon of salt;
- 2 tablespoons of butter (optional);
- a little pepper;
- 1/4 cup of milk.
That's all! Now let's try to understand, step by step, how you can arrive at a final recipe starting from these few raw materials
Place the potatoes in a large pot, and then add enough water to cover them. Add 3/4 teaspoons of salt and bring everything to a boil.
Then, reduce the heat to medium - low and simmer gently for 15 - 20 minutes or until the potatoes break easily when pricked with a fork. At this point drain well to finish cooking.
If you have done the above correctly, at this point you should put the potatoes back into the saucepan and gently place this container over low heat for 1 or 2 minutes to evaporate the excess moisture.
Then take the potatoes and mash them with a potato masher (or with a fork, if you don't have a potato masher at home) until there are no lumps left. Add the butter, pepper and the remaining 1/4 teaspoon of salt; continue mashing, gradually adding enough milk to make the potatoes smooth and creamy.
Then use a good potato masher / fork with a strong handle to continue to mash quickly until you get a creamy and uniform mixture.
At this point the recipe is finished!
A tenth of a portion of the recipe that we have summarized above brings:
- 140 calories
- 3 grams of total fat (5%)
- 1 gram of saturated fat
- 0 mg of cholesterol (0%)
- 250 mg of sodium (10%)
- 25 grams of carbohydrates (8%)
- 2 grams of dietary fiber
- 1 gram of sugars
- 3 grams of protein
- 2% of recommended daily values of Vitamin A
- 20% of recommended daily values of Vitamin C
- 0% of recommended daily values of Calcium
- 2% of recommended daily iron values
Made with just four ingredients (which are probably already in your pantry!), This homemade cream of potato recipe is a perfect solution for autumn and winter evening dinners, but can also be replicated at any time of the day. year, perhaps left to cool in order to enrich a fresh side dish.
Read also: Types of potatoes
Which potatoes to choose?
Choosing the right potato variety to complete this recipe will mainly depend on your tastes. Contrary to what some think ... there is not a single type of "potato", and their choice will strongly influence the percentage of starch, water and flavor of your cream.
For example, we can mention the red potatoes. These are potatoes with a very solid and compact mixture, which respond positively to long cooking and high temperatures. It is for this reason that many people prefer them to be able to "transform" them into mashed potatoes, creams and gnocchi.
We then have the new potatoes, characterized by a very thin skin, smaller in size than "normal" and a pulp that is a little more tender. The reason for these characteristics is to be found in the fact that these potatoes are harvested before full ripeness. Their delicacy is such that it is possible to cook them very easily even without peeling them.
Then there are the white potatoes, which have a particularly floury pulp, determined by the presence of a lower percentage of water contained in it. Also for this reason, however, white potatoes are often indicated in many recipes as the best variety for creating excellent purees and good cream. Then there are the yellow potatoes, which are a variety characterized by the presence of a very compact and not very floury pulp, perfect for being fried or boiled.
Finally, some recipes claim that it is also possible to include in this category American potatoes. In reality, these are not real potatoes, but tuberous roots with characteristics different from the "traditional" potatoes we are more used to trust in the kitchen, but which may be to someone's liking for their characteristic flavor. You will certainly not struggle to recognize them aesthetically, both externally and ... in the pulp, which is more "orange".
In short, before you even get your hands on the dough and try to structure a good recipe, try to understand which type of potatoes could do better for you.
Take a look at the characteristics that we have briefly summarized above and deepen them with the other insights that we have chosen to share in these lines.
We are sure that at the end of these focuses you will be able to prepare an extraordinary recipe for homemade potato cream, and that you will be able to decline it from time to time based on your actual preferences, and how much you want to amaze your diners.
Of course, you can also customize your recipe by adding seasonings (spices) or changing some ingredients (for example, if you are vegan you may choose to replace milk with other sustainable ingredients).