Creamy Mashed Potatoes

"We had these delicious and rich mashed potatoes with the Prawns in an Apple Sauternes Broth #118420 at Culinary Communion. Posted with permission."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
35mins
Ingredients:
5
Serves:
8-10
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ingredients

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directions

  • Scrub and peel the potatoes, then cut them into pieces all approximately of the same size and place them into a large pot.
  • Cover with cold water, then bring to a boil; slightly reduce heat and gently boil until tender, about 20 to 25 minutes.
  • While potatoes are cooking and almost done, in a saucepan combine the half and half, butter, salt, and pepper and simmer until melted and combined; set aside and keep warm.
  • When potatoes are tender, drain well.
  • Pass the potatoes through a food mill or mash with a potato masher (do not use an electric mixer).
  • Gradually add the warm liquid mixture to the milled/mashed potatoes, stirring, until you've added enough liquid to achieve the consistency you prefer (you might not need all the liquid).
  • Adjust salt and pepper to taste, if necessary, and serve.
  • Note: this is an excellent basic recipe you can add other tasty ingredients to, such as roasted garlic, crumbled blue cheese or gorgonzola, chopped or minced scallions/basil/parsley, caramelized onions or leeks.

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Reviews

  1. These potatoes were amazing. We really enjoyed them. Made as written but added the optional caramelized onions. So very tasty. Thank you for sharing this lovely recipe Julesong.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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