MASHED POTATOES |
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5# YUKON GOLD POTATOES, peeled and quartered
1 1/2 STICKS UNSALTED BUTTER, softened
1/3 C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the potatoes in a large pot of water. Make sure the chunks of potatoes are all about the same size so they all cook evenly. Place the pot of water and potatoes over high heat and bring to a boil. Cook the potatoes until they break easily when pierced with a fork, about 30 minutes total. Drain the potatoes and place them in a large bowl. Add the butter and cream and mash with a potato masher, about 10 times. (I like to have a few chunks in my potatoes. You could also put them through a potato ricer to give a smoother mouth feel.) Season to taste with salt and pepper.
1 1/2 STICKS UNSALTED BUTTER, softened
1/3 C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the potatoes in a large pot of water. Make sure the chunks of potatoes are all about the same size so they all cook evenly. Place the pot of water and potatoes over high heat and bring to a boil. Cook the potatoes until they break easily when pierced with a fork, about 30 minutes total. Drain the potatoes and place them in a large bowl. Add the butter and cream and mash with a potato masher, about 10 times. (I like to have a few chunks in my potatoes. You could also put them through a potato ricer to give a smoother mouth feel.) Season to taste with salt and pepper.
