• Cooking Time: 20
  • Servings: 8 servings
  • Preparation Time:



  • 1. 3 pounds baking (russet) potatoes
  • 2. 6 tablespoons unsalted butter, cut into bits and softened
  • 3. 1 cup heavy cream or half-and-half, heated until hot


  • 1. Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.
  • 2. 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.
  • 3. Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely.
  • 4. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.

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