Mashed Potatoes
Credit: Ben Fink
SERVES 6 – 8
Whether you like your mashed potatoes rich and creamy, or hearty and a bit lumpy, using warm cream really brings the flavor out of the potatoes. Not all varieties of potato are suitable for mashing, however; the best are floury varieties rather than the waxy types used as salad potatoes.
3 lbs. potatoes
6 tbsp. butter
1 cup warm cream
1 cup warm milk
Salt and freshly ground white pepper
1. Peel potatoes and cut into large pieces. Cook in a large pot of boiling salted water till tender, about 15 minutes. Drain.
2. Mash in the pot, gradually adding butter, warm cream, warm milk, and salt and pepper to taste.
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