Mashed potatoes are a tricky dish. When they are good they are the best thing ever, when they are bad, it is really a downer, as you are yearning for what they could be.
My recipe is heavy on fat. This is not something you can eat every day…But, it is the fat that really adds the smooth texture that we all love.
Last word, don’t be shy with the salt and pepper. The potatoes really need a lot of salt.
Ingredients:
2 lbs red potatoes
1 cup heavy whipping cream
1 stick of butter (1/2 cup)
salt and pepper to taste
Yields 6-8 servings
Directions:
1. Cut the potatoes into eighths. Place in a large pot and cover with water. Bring potatoes to a boil and then reduce to a strong simmer. Cook until potatoes can be crushed with a fork, about 20 minutes. Do not overcook.
2. Add softened butter, salt and pepper to the pot and mash well.
3. Add cream a little at a time and continue to mash. Continue adding cream until potatoes start to “glisten”. This is the saturation point. Be careful not to add to much or you will have potato soup. The exact amount will vary by the type of potatoes used.
4. Keep on burner on low and stir frequently to avoid scorching until ready to serve.
To remove the guesswork from how long to boil the potatoes: bring potatoes & water to a boil, cover with ight lid, turn off heat and let set on burner for 15 minutes. The potaoes come out perfect for mashing.
The same process can be used for hard boiled eggs, they always come out perfect with no guess work or runny eggs!