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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional. Ingredients:
8 large potatoes (about 4 pounds), peeled and quartered |
1-1/2 teaspoons salt, divided |
3/4 cup heavy whipping cream |
1/4 cup butter, cubed |
1/2 teaspoon minced fresh rosemary |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; beat until smooth. Yield: 12 servings.
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