Creamy Mashed Potatoes

american potato side thanksgiving fall gourmet

N/A

Makes 8 servings

Source

Ingredients

3 pound baking (russet) potatoes

3/4 stick unsalted butter, cut into bits and softened

1 to 1, cups heavy cream or half-and-half, heated until hot

potato ricer or food mill

Method

Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste. Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and 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.