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Basic Mashed Potatoes

Nov/Dec 2015


by in Jan 2008
Basic Mashed Potatoes
2 votes, 4.50 avg. rating (86% score)
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  • 3 pounds potatoes (such as russets or Yukon Gold), peeled (or red bliss potatoes, unpeeled)
  • 1/2 cup (4 ounces) light cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • Kosher or sea salt and freshly ground black pepper


Cut potatoes into 2-inch pieces. Bring a large pot of salted water to boil. Cook potatoes until fork-tender. Drain well; then place them back in the warm pot. Swirl the cooked potatoes around the pot, until a thin film of starch appears.

In a small pan, heat cream and butter until butter melts. Pass potatoes through a ricer or food mill until smooth, or break up with a potato masher for a lumpier texture. Add heated cream and butter; mix well. Season with salt and pepper to taste.

Updated Monday, December 17th, 2007

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