TRIPLE CREAM MASHED POTATOES
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2 ½ # BAKING POTATOES
4 T UNSALTED BUTTER, melted
3 OZ CREAM CHEESE, softened
¼ C SOUR CREAM
¼ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Peel and rinse potatoes and cut into 1” cubes. Place cubed potatoes in a large stock pot filled with water. Bring the potatoes to a boil over high heat and cook until fork tender, about 30 minutes, stirring occasionally. Drain potatoes.
In a large bowl combine melted butter, cream cheese, sour cream and heavy cream. Add potatoes and mash, or place potatoes through a ricer. Season to taste with salt and pepper. (Can be made two days in advance.)
4 T UNSALTED BUTTER, melted
3 OZ CREAM CHEESE, softened
¼ C SOUR CREAM
¼ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Peel and rinse potatoes and cut into 1” cubes. Place cubed potatoes in a large stock pot filled with water. Bring the potatoes to a boil over high heat and cook until fork tender, about 30 minutes, stirring occasionally. Drain potatoes.
In a large bowl combine melted butter, cream cheese, sour cream and heavy cream. Add potatoes and mash, or place potatoes through a ricer. Season to taste with salt and pepper. (Can be made two days in advance.)
