Creamy Mashed Potatoes
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Epicurious.com
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1. Ingredients
- 3 pounds baking (russet) potatoes
- 6 tablespoons unsalted butter, cut into bits and softened
- 1 cup heavy cream or half-and-half, heated until hot
Nutrition Info
Per Serving
- Calories: 313 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 4 g
- Fat: 19 g
- Protein: 4 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.
- Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.
- Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely.
- Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.
Yield: 8 servings
3. Still Hungry?
Notes:
Special Equipment
Potato ricer of food mill.
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Nothing new
moofie122 - November 21, 2006 07:25:51 PM PSTWhen I make mashed potatoes, I add some chicken stock or bouillon to the water. I also put a couple of bay leaves in the water. For extra creaminess, I use softened cream cheese----along w/ milk, butter, kosher salt and fresh ground pepper.
17 of 22 found this review helpful.
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Perfect Mashed potatoes
daamad1 - December 15, 2006 05:33:53 AM PSTI start by leaving the skins on the potatoes, just wash them well, and if needed scrub them with a brush or green scrubby. This adds a ton of flavor and saves a lot of time. Next only boil the potatoes for 10 minutes, in salty water. Watch the pot and when the water starts to boil set the timer. Then mix them with cream cheese, butter, sour cream, salt and pepper. After mixing I usually reheat the potatoes in the microwave or oven before serving. Simply the BEST!
8 of 13 found this review helpful.
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