Return to Content

Mashed Potatoes

Mashed Potatoes
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 30

Yield: 6 servings

Ingredients:

  • Kosher or sea salt
  • 3 pounds baking potatoes (such as russets), peeled (or red bliss potatoes, unpeeled)
  • 1/2 cup (4 ounces) light cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • Freshly ground black pepper

Instructions:

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, or break up with a potato masher until smooth. Add heated cream and butter; mix well. Season with salt and pepper to taste.
Updated Thursday, October 15th, 2009

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111