Thursday, November 6, 2014

Creamy Mashed Potatoes

































Now we can't have Thanksgiving dinner without these, can we? I'm sure you all have your own recipes, tips and tricks for making these but I will share my own basic recipe. It is simple and yet always a crowd pleaser.

Creamy Whipped Potatoes

4 pounds Russet or Yukon Gold potatoes
8 tablespoons unsalted butter (1 stick)
1 cup heavy cream
salt and pepper to taste

Wash and peel your potatoes, then cut them into large chunks and place in a large pot. Pour in enough cold water to cover the potatoes by 1 to 2 inches and then add a generous amount of salt. You want the water to taste salty. Place the potatoes on a burner and set to high heat and allow the water to boil rigorously. Then reduce the heat to medium and cook until potatoes are fork tender. Usually about 20 minutes.

Drain the potatoes in a large colander and return them to the pot and cover them to keep them warm. In a sauce pan, combine the butter and cream and heat on low until butter has melted and mixture is hot.

With a hand mixture, begin to whip the potatoes. Add small amounts of butter and cream as you continuing mixer until the potatoes are fluffy and creamy and when you get the right consistency you like best. I usually use it all. As you are mixing add your salt and pepper to taste. Serve topped with butter or gravy.



No comments :

Post a Comment