Creamy Szechuan Peppercorn Mashed Potatoes
Ingredients
- 10 russet potatoes, peeled
- 1 1/4 cups hot milk (whole milk)
- 1 cup cream
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon toasted Szechuan peppercorns
Garnish
- 1 tablespoon fresh parsley or chives, finely chopped (optional)
Preparation
Boil the peeled russet potatoes whole without chopping until tender.
Drain the potatoes.
Combine the hot milk and cream with the potatoes and whip using a mixer until smooth.
Add salt to taste and mix well.
Stir in the toasted Szechuan peppercorns.
Garnish with finely chopped fresh parsley or chives if desired.
