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Creamy Mashed Potatoes


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Member since 2007

Serves 8 servings | Prep Time | Cook Time 20

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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