“Perfect” Mashed Potatoes

Chef's Note: For creamier potatoes, use a potato ricer to mill the potatoes after straining. Fold in the cream and butter with a rubber spatula until just combined.

8-10 Servings

Ingredients

  • 3 lbs. Potatoes Yukon Golds or Creamers
  • 2 tbsp Salt
  • 1 -1/4 cup Half and half cream (or whole milk)
  • 3 oz. Butter
  • 1/8 tsp Black pepper freshly ground

Instructions

1

Peel and cut potatoes into a large dice of even size. Place potatoes in a 4 quart sauce pot and add enough water to cover about 1 inch over the top of the potatoes; add the salt and bring to a boil. Once the potatoes come to a boil, reduce heat to medium to maintain a moderate boil. Boil for approximately 7-10 minutes or until potatoes are tender and are just beginning to fall apart.

2

While the potatoes are boiling, in a small sauce pot, scald the cream and butter; reserve and keep warm. Have ready a strainer in a nearby sink for when the potatoes are finished cooking.

3

Once the potatoes are tender, remove from heat, strain and return potatoes to the pot. Pour the cream and butter mixture over the potatoes and mash until creamy; season with pepper. Cover and keep warm over a low simmer until ready to serve.