Smashed Potatoes

Directions

1. 1
   Variation:
2. 2
   These potatoes lend themselves to a million variations.
3. 3
   Its easy to give this standby a complete makeover by adding Parmesan cheese, pesto or tapenade.
4. 4
   Place potatoes in a large saucepan and cover with water.
5. 5
   Season with 1 tsp (5 ml) salt and bring to boil over medium-high heat.
6. 6
   Reduce heat and simmer, uncovered, until tender, about 20 minutes.
7. 7
   Drain and return potatoes to the pan over medium heat for a moment to dry them out.
8. 8
   Meanwhile, in a small saucepan, heat whipping cream and butter over medium heat until butter is melted and cream is steaming.
9. 9
   Keep warm.
10. 10
    Transfer potatoes to the mixer bowl.
11. 11
    Attach the flat beater and mixer bowl to the mixer.
12. 12
    Set to Speed 2 and mix until potatoes are just mashed.
13. 13
    Slowly add cream mixture, 3/4 tsp (3 ml) salt and pepper; mix until just creamy.
14. 14
    Do not overmix: the potatoes should be creamy but still lumpy, and may seem loose.
15. 15
    Return to the pan to warm and stiffen over low heat.
16. 16
    Serve hot.