Ingredients: |
Ingredients: 3-5 pounds russet potatoes, peeled
4-8 tablespoons unsalted butter, melted
About 1/2 cup heavy whipping cream (half and half is fine if you want a bit longer before the heart attack :-)
3-4 tablespoons whipped cream cheese (brick will work, but is much harder to combine. be sure it's well softened)
2-4 tablespoons sour cream
salt and white pepper to taste
for serving, per taste:
2 about 1 tablespoon pats of butter
Course ground fresh black pepper
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Directions: |
Directions:Cut potatoes in large fairly uniform pieces
Boil the potatoes:
Place the potatoes in a large pot and add cold water to cover by about 1 inch. Stir in 2 tablespoons of the salt. Cover
bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer.
Cook until knife tender, testing for doneness at 20 minutes. A sharp knife should easily go through the potato. Larger
potatoes may take longer, up to 45 or 50 minutes total.
While potatoes are cooking:
gently melt butter
warm cream and whisk in cream cheese. gently reheat if cream cheese doesn't melt
Remove potatoes from heat, turn fire to lowest possible setting
Drain potatoes and return to pan (or drain in pan)
Return pan to burner and give potatoes a minute or so to dry water from pan, shake frequently
Remove pan from heat and mash. My family likes theirs done with an electric mixer which makes for somewhat 'gluey' potatoes. If you want more traditional, use a potato ricer or food mill
Mash only until potatoes are mixed and lump free.
Taste and add salt and white pepper to taste
Stir in butter and mix quickly again.
Add cream/cheese mixture a bit at a time, stirring as you go until desired consistency is reached.
Serve in a large warmed bowl with butter pats on top and a light grind of course black pepper overall |
This recipe for Nana's Mashed Potatoes is from