Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Ingredients: 3 pound baking (russet) potatoes; 3/4 stick unsalted butter, cut into bits and softened; 1 to 1, cups heavy cream or half-and-half, heated until hot; Special equipment: potato ricer or food mill

4 ingredients

7 steps

Ingredients

3 pound baking (russet) potatoes
3/4 stick unsalted butter, cut into bits and softened
1 to 1, cups heavy cream or half-and-half, heated until hot
Special equipment: potato ricer or food mill

Directions

1

Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.
2

Peel potatoes and quarter.
3

Add potatoes to water, then return to a boil.
4

Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.
5

Force potatoes, while still warm, through ricer into a large bowl.
6

Add butter and stir with a wooden spoon, letting butter melt completely.
7

Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.