Recipe courtesy of Gourmet Magazine

Creamy Mashed Potatoes

  • Yield: 4 servings
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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
  1. 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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