- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 315 kcal
Quick summary
“The potato cream combines the velvety softness of potatoes cooked in broth with the creaminess of heavy cream and the salty richness of grated Parmesan cheese. A comforting and creamy preparation for winter days.”
What you need to know
- The potatoes cooked and crushed in the blender release starches that form a thick and uniform emulsion.
- The grated parmesan cheese melted over low heat salts and adds a pronounced umami flavor to the cream.
- The heavy cream added at the end breaks the density of the potatoes, ensuring a smooth texture on the spoon.
Ingredients
Main
- 500g of peeled and cubed potatoes
- 1 liter of vegetable broth or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200ml of heavy cream
- 100g of grated Parmesan cheese
- Salt and pepper to taste
- Chopped green herbs for decorating
Instructions
Principal
- In a pan, sauté the onion and garlic until transparent.
- Add the cut potatoes and sauté for a few more minutes.
- Pour in the vegetable broth or water, and cook until the potatoes are soft.
- Remove from the heat and let cool slightly.
- Transfer the mixture to the blender and blend until a smooth cream is obtained.
- Return the cream to the pan and add the heavy cream and parmesan cheese.
- Season with salt and pepper to taste and heat over low heat, stirring constantly.
- Serve hot, garnished with chopped green herbs.
Chef's tips
- Cut the potatoes into cubes of similar size so they are equally soft before blending in the blender.
- Let the initial steam dissipate before covering the blender to avoid dangerous internal pressure buildup.
- Heat over low heat, stirring continuously after adding the cheese to prevent it from sticking to the bottom of the pan.
Variations
- Sprinkle 80g of well-fried and crispy bacon cubes over the bowl at the exact moment of serving.
- Add 1 pinch of freshly grated nutmeg along with the heavy cream to perfume the potato base.
- Incorporate 1/2 cup of leeks sautéed in butter into the blended cream to create a vichyssoise-style profile.
Substitutions
- English potatoes can be replaced by asterix potato (pink skin), which contain more starch and less water.
- Parmesan cheese can be swapped for grated smoked provolone or cured Minas cheese.
- Vegetable broth can be replaced by filtered water boiled with bay leaf or homemade chicken broth.
How to store
Store the custard in an airtight container in the refrigerator for up to 3 days. Since the potato thickens considerably in the cold, add 3 tablespoons of milk or warm water when reheating in the pan over low heat, mixing with a whisk.
Can it be frozen?
Can be frozen in individual portions in proper plastic containers for up to 60 days. When defrosting over low heat, the texture may seem granular; whisk vigorously with a fouet to reconstitute the creamy emulsion.
What to serve with
Harmonizes with slices of Italian bread lightly toasted with garlic olive oil, crispy croutons, or grilled queijo coalho. As a drink, it goes very well with glasses of light Pinot Noir red wine or warm black tea.
Frequently asked questions
How to prevent the potato cream from becoming elastic and sticky?
Blend in the blender only long enough to smooth the cubes; over-mixing develops glue in the starch.
Does the potato cream curdle if it boils with parmesan cheese?
If it boils over high heat, the fat from the cheese can separate; keep the flame low at all times and stir constantly.
Can I use fresh heavy cream instead of the boxed one?
Yes, fresh cream provides even more creaminess and shine to the dish because it has a higher fat content.
What is the best potato variety for a velvety texture?
Monalisa or Asterix potatoes deliver excellent creaminess and little residual water compared to common potatoes.
