Crushed Red Bliss Potatoes
- 1 1/2 pounds red bliss potatoes, roughly cut
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Cheryl Smith, All Rights Reserved