4 pounds baking potatoes, peeled and cut into large pieces
1/2 cup heavy cream
1/4 cup milk, or to taste
3/4 stick (6 tablespoons) butter, in pieces, softened
Salt and freshly ground black pepper


1. In large saucepan, bring potato pieces and water to cover to a boil over high heat. Reduce heat to simmer, add big pinch of salt, and simmer 20 minutes, or until tender. Drain; return potatoes to pan to dry slightly. For smooth mashed potatoes, put potatoes through food mill or ricer into pan; for chunky potatoes, use potato masher.
2. In small saucepan, heat heavy cream and milk until hot. Add liquid to potatoes. Place potatoes over low heat and stir until smooth. Add butter, several pieces at a time, and beat until potatoes are fluffy. Season with salt and pepper. Transfer to serving bowl.

Mashed potatoes should be prepared at the last possible moment for best flavor. You can make them a half hour before serving and keep them warm in a low oven.

Mashed Potatoes
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