Creamy, Creamy Mashed Potatoes
Creamy, Creamy Mashed Potatoes
Four ingredients is all it takes to achieve creamy, buttery, blissful mashed potatoes this Thanksgiving. This recipe by James P. DeWan was originally published in the Chicago Tribune.
Prep Time
12
minutes
Cook Time
23
minutes
Servings
6
servings
Total time: 35 minutes
Ingredients
- 2 pounds russet potatoes, peeled, cut into large chunks
- 3/4 cup whipping cream, half-and-half or chicken broth
- 5 tablespoon unsalted butter, softened at room temperature
- 2 teaspoon coarse salt, see note
Directions
- Place the potatoes in a saucepan of cold, unsalted water; heat to a boil over high heat. Reduce heat to a simmer. Simmer until fork-tender, about 20 minutes. Drain potatoes; return to the dry saucepan. Heat over very low heat to dry the potatoes, shaking the pan to keep them from sticking, about 3 minutes.
- Meanwhile, heat the cream in a small saucepan over medium heat almost to a boil.
- Press hot potatoes through a ricer or food mill into a large bowl; add the butter, coarse salt and half of the cream to potato puree. Combine with a rubber spatula until smooth. Add extra cream, if necessary, to achieve desired consistency. (Remember, potatoes will stiffen up as they cool.)