Creamy Mashed Potatoes

Creamy Mashed Potatoes
Photo by Melanie Acevedo

Ingredients

  • 3 pounds baking (russet) potatoes
  • potato ricer or food mill
  • 1 cup heavy cream or half-and-half
  • ¾ stick unsalted butter

Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste. 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. Force potatoes, while still warm, through ricer i...

View full recipe at Epicurious

Comments

Variations on Creamy Mashed Potatoes

  • Creamy Mashed Potatoes
    • 2 1/3 cups milk
    • 1 (22-ounce) bag frozen mashed potatoes
    • 1 large garlic clove, minced
    • 3 tablespoons butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
  • Creamy Mashed Potatoes
    • 1 teaspoon kosher salt
    • 2 tablespoons butter, softened
    • 2/3 cup 2% reduced-fat milk, warmed
    • 2 1/4 pounds cubed peeled Yukon gold potato
    • +1 other ingredients
  • Creamy Mashed Potatoes
    • 1/4 teaspoon pepper
    • 1 (10-ounce) container refrigerated Alfredo sauce
    • 1/4 teaspoon salt
    • 1/2 teaspoon salt
    • 1/2 cup butter or margarine

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