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Creamed Potatoes

Source of Recipe


From "A Real Southern Cook" by Dora Charles



List of Ingredients



• 2 pounds russet potatoes, peeled
  
• 6 cups water
  
• 4 chicken bouillon cubes
  
• 1 teaspoon salt, or more to taste
  
• ⅓ cup half-and-half, warmed
  
• 1 tablespoon butter, softened
  
• Ground black pepper to taste
  






Instructions



1. If the potatoes are medium or large, cut them lengthwise in half and then in thirds, so you have 6 chunks each. If they're small, cut each in half and then in half again, so you have 4 chunks each.
   
   
2. Bring the water to a boil in a large pot and when it boils, add the bouillon cubes and salt, stirring well. Drop in the potato chunks and gently boil, uncovered, until tender, 20 to 25 minutes.
   
   
3. Drain the potatoes in a colander in the sink and dump them into a large bowl. Add the half-and-half and butter and mash with a potato masher, scooping them up often with a mixing spoon. You can mash them very well or a bit coarsely, however you like them. Season to taste with more salt, if needed, and pepper and serve immediately.
   
   Serves 4 to 6