Velvety Mashed Potatoes

Tyler Florence

Recipe courtesy Tyler Florence

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 25 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 large Yukon gold potatoes, peeled
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil, optional
  • 2 tablespoons chopped chives, for garnish

Directions

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. Top with chopped chives.

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Newest Ratings and Reviews

Read all 25 reviews

  • on December 31, 2010

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    Came out perfect

    people found this review Helpful.
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  • on November 12, 2010

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    I followed the directions (and it helped watching the video for this and it came out perfectly! I brought it to a potluck Thanksgiving dinner and there was none left. I didn't have a rice mill, but instead used a potato masher and it came out lumpy, but that's the way I like it. The melted cream and butter made the difference.

    people found this review Helpful.
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  • on November 12, 2010

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    Making mash potatoes as Tyler just did works great for a party of 4. Why has no one covered, mash potatoes for 30 ! Best way to re-heat, keep......??? any ideas. They are so messy to make hate to do last minute.

    people found this review Helpful.
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