Mashed Potatoes

Name: Mashed Potatoes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 1 ⁄ 2 lb. russet potatoes; 1 1 ⁄ 2 cups heavy cream; 8 tbsp. unsalted butter; Kosher salt and freshly ground black pepper

Serves
serves 4-6

JAMES OSELAND

When preparing these potatoes, use a ricer to create a luxuriously smooth texture.

Ingredients

2 ¹⁄₂ lb. russet potatoes
1 ¹⁄₂ cups heavy cream
8 tbsp. unsalted butter
Kosher salt and freshly ground black pepper

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Instructions

Step 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.

Step 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.

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.
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.