So simple, and yet so perfect. My friend kept sneaking back to the table after Thanksgiving to eat some more. Highly recommend using a ricer - really makes deliciously smooth potatoes!
Mashed Potatoes
When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
Credit: James Oseland
2 1⁄2 lbs. russet potatoes
1 1⁄2 cups heavy cream
8 tbsp. unsalted butter
Kosher salt and freshly
ground black pepper
1. Peel potatoes and cut into 1" chunks. Place potatoes in a 4-quart saucepan and cover with cold salted water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until the tines of a fork slide easily into the potatoes, 15–20 minutes. Drain.
2. Meanwhile, heat cream and butter in a 4-quart saucepan over medium heat, stirring occasionally, until butter is melted and cream is hot. Remove the saucepan from the heat. Working in batches, pass the potatoes through a ricer into the hot cream mixture. Beat the potatoes vigorously with a whisk until smooth and creamy. Season with salt and pepper, to taste.
SERVES 4 – 6
