Creamy mashed potatoes

  • Time 20 minutes
  • Yield Serves 4 to 6

Ingredients

    2 pounds Yukon gold potatoes
    1/2 cup heavy cream, light cream or milk
    4 ounces unsalted butter, cut into pieces
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

Preparation

    Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
    Cover, set over high heat and bring to a boil.
    Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
    approximately 15 to 20 minutes. Drain in a colander.

    Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
    the heat until the butter has melted.
    Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
    Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
    Taste and adjust the seasoning, if necessary. Serve immediately.
Notes
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]