1990s Recipes + Menus
Creamy Mashed Potatoes
Serves8
- Active Time:20 min
- Start to Finish:45 min
November 1999
- 3 lbs baking (russet) potatoes
- 3/4 stick unsalted butter, cut into bits and softened
- 1 to 1 1/2 cups heavy cream or half-and-half, heated until hot
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Special equipment:
potato ricer or food mill
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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.
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