The chefs are unanimous: “mashed potatoes are much better if you replace the milk and butter with this simple ingredient from the fridge.”

• Mashed potatoes, a culinary classic, are being revisited by renowned chefs without milk or butter.
• Using fresh cream instead of milk and butter provides a velvety texture and a balanced flavor.
• Discover how a simple substitution can transform this iconic dish into a unique taste experience.

Mashed potatoes are such an iconic side dish that they can be found everywhere, from family meals to Michelin-starred restaurants, and of course, traditional bistro fare. The apparent simplicity of the recipe often hides a few precise steps and, above all, a generous amount of ingredients that delight the taste buds.

For purists, butter is undoubtedly what gives mashed potatoes their soul. However, many chefs also incorporate crème fraîche for added creaminess, but also to create a subtle balance of flavors. The touch of acidity from crème fraîche can indeed give the recipe a different dimension on the palate.

It's perfectly possible to completely substitute the milk and butter with crème fraîche. This actually enhances the slightly acidic notes that balance the richness of the potato. The added fat is enough to create a velvety and comforting texture, just as one would expect from such a dish.

The necessary ingredients

To prepare a delicious mashed potato without milk or butter, here's what you'll need (for about 4 people):

• 1 kg of floury potatoes (such as Bintje, Manon or Agria)
• 200g of thick, full-fat crème fraîche
• 1 pinch of grated nutmeg
• Coarse salt
• Fine salt and freshly ground pepper.

The steps to follow

Peel the potatoes before rinsing them and then cutting them into similarly sized pieces (this ensures even cooking). Place them in a large saucepan and cover with cold water. Add a small handful of coarse salt. Bring to a boil over medium heat. Reduce heat to medium and simmer for 20 to 25 minutes. Check for doneness with the tip of a knife, which should easily pierce the potatoes.

Drain the potatoes thoroughly, then return them to the hot pan (off the heat) to allow excess moisture to evaporate. Mash them using a potato masher or food mill.

The use of electric appliances (immersion blender, etc.) is not recommended, as their power releases more starch which makes the texture of the puree less smooth.

Place the saucepan over very low heat and stir in the cream. Stir vigorously with a wooden spatula to thoroughly combine the mixture and obtain a smooth and airy purée.

Taste and adjust the seasoning with a little salt, freshly ground pepper and, if you wish (but it's highly recommended), a small pinch of grated nutmeg. Serve piping hot.