Super Creamy Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 10 |
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Cook's Country Ingredients:
4 lbs yukon gold potatoes, peeled |
12 tablespoons unsalted butter, cut into 6 pieces |
1 1/2 cups heavy cream |
2 teaspoons salt |
Directions:
1. Cut the potatoes into 3/4-inch slices.
2. Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
3. Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
4. Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
5. Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
6. Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
7. Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
8. Serve.
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