Ingredients
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 to 4 large Yukon gold potatoes, peeled
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, optional
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 over high heat. Add 1 teaspoon of salt, then reduce the heat and simmer the potatoes until they are very tender, about 15 to 20 minutes. 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, to taste, and finish by stirring in 1/4 cup of olive oil, if desired.
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By boyz cook
chesapeake, VA
on February 16, 2012
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These are the best mashed potatoes! This is how I fix them everytime:
By pamcho_11952358
Manassas Park, 86
on June 23, 2010
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This is the only way I make them now. I bought a ricer at Bed, Bath & Beyond (they only place in my town that carried them I highly recommend getting one.They come out so smooth- no lumps, no gummyness. If you want to make garlic mashed pototoes, just add a couple of cloves to the water with the potatoes.
By rebseam_10129312
RSM, CA
on January 12, 2010
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These mashed potatoes were EXCELLENT! I have never had a better mashed potato. I don't have a ricer so mine were a little chunkier than his. Don't skip the step of putting salt in the potato water. Perfect flavor!
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