Creamy Mashed Potatoes

Yield:
4 servings
Ingredients
  • 1 3/4 pounds Yukon potatoes, peeled and quartered
  • 1/2 stick unsalted butter
  • 1 cup heavy cream or half and half, heated until hot
  • Special equipment: potato ricer or food mill
Directions

Place potatoes in a large pot of cold water to cover by 1-inch. Bring potatoes to a boil and cook until tender, about 30 minutes. 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.


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    Creamy Mashed Potatoes

    Recipe courtesy of Alton Brown