Can I Use Half And Half Instead Of Heavy Cream For Mashed Potatoes
Camila Farah
You will have to use heavy cream or a suitable heavy cream substitute for that.
I use half and half which is a mixture of half whole milk and half heavy cream. You can also use powdered heavy cream although it s more difficult to find. If you want to lighten them up you could use all whole milk or possibly a nondairy milk if you re drying to keep them dairy free or vegan. If you re looking for a heavy or whipping cream substitute or want to make heavy cream at home.
For creamy mashed potatoes use heavy cream or half and half with full fat sour cream. For us this is the perfect middle ground. You can keep these mashed potatoes warm in a slow cooker if making for a holiday dinner. What kind of milk or cream is best for mashed potatoes.
Step by step photos and instructions. Join the discussion today. You can use it in cooking and baking recipes as well as your coffee but the coffee will taste heavier than half and half. You can also use heavy cream or whole milk.
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In a large saucepan add enough water to cover the potatoes. This recipe is the closest alternative to the store bought half and half. Half milk and half cream. Note that this cannot be used for whipping cream.
You can easily use half and half in place of cream on its own for a lower fat option or add in 1 or 2 tablespoons butter per 1 2 cup of half and half to make up for the missing fat. This substitute works in virtually any recipe. If you don t often use heavy cream you can buy some and keep it in the freezer so you can use it when needed. The more fat the creamier the mashed potatoes.
You can reduce the fat with whole milk light sour cream or plain nonfat yogurt but expect a different consistency. Can be folded into mashed potatoes and used to give body to sauces. Read the mashed potatoes milk half and half or heavy cream discussion from the chowhound home cooking potatoes food community. I know some people don t like the black specks from the pepper in their mashed potatoes.
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