How to Make Extra-Creamy Mashed Potatoes

Many recipes call for plain old milk for mashed potatoes, but there's no denying that good old cream (not even half-and-half) makes the richest mashed potatoes around. Yum. Serves 6. Add this to my Recipe Box.

Instructions

1

Put the potatoes in a large pot and add enough water to cover by 1 inch.

2

Add 1/4 tsp. salt for each quart of water. Add the garlic, the scallions, the celery and the bay leaf.

3

Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.

4

Drain the potatoes well and remove large pieces of vegetables and herbs.

5

Put the potatoes back in the pot they were cooked in and shake over medium heat until the potatoes chunks are mealy and dry.

6

Cover and set aside.

7

Put cream and butter in a small saucepan and heat until warm over low heat.

8

Pass the potatoes quickly through a potato ricer.

9




Pour warmed cream and butter over the potatoes and whip together with a whisk or in a food processor. Whip another 30 seconds until fluffy.

10




Salt and pepper potatoes to taste and serve immediately with softened butter.