Decadent Mashed Potatoes
"When the potatoes are finished cooking, immediately drain and mash them while hot. Have your cream and butter heated and ready to add in right then. A few lumps are OK. If you overstir or let the potatoes cool before mashing, they'll be gluey."
photo by puppitypup
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
9 cups
- Serves:
- 8
ingredients
- 2 lbs idaho potatoes, peeled and cut into eighths
- 2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
- 1 teaspoon sea salt
- 1 tablespoon sea salt
- 1⁄4 cup butter
- 1 1⁄4 cups heavy cream or 1 1/4 cups milk
- 1 pinch white pepper
-
Garnish
- fresh chives, thinly sliced or fresh basil, sliced into thin ribbons
directions
- Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
- Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
- When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
- Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow, this is worth keeping two kinds of potatoes around! I used 1/4 c cream and the rest milk. Simply wonderful, thank you Al:)
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
