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Thanksgiving: Company Mashed Potatoes

Source of Recipe


From "Tasty"






List of Ingredients



• 1½ to 1¾ pounds russet potatoes, peeled, cut into chunks
  
• Coarse salt
  
• 6 Tbsp (¾ stick) unsalted butter, softened
  
• ¾ to 1 cup heavy cream, heated
  
• Freshly ground white pepper
  






Instructions



1. Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partially, reduce the heat to medium, and cook until the potatoes are tender. Drain the potatoes, return them to the pot, and put them back over the heat to dry. Shake the pan and stir until the potatoes are floury and have made a film on the bottom of the pan.
   
   
2. Put the potatoes through a ricer or mash them with a hand masher until perfectly smooth. If you're using a ricer, rice them into a bowl, then return the potatoes to the pot. Either way, keep the pot over low heat while you finish the mash.
   
   
3. Beat the butter into the potatoes with a sturdy wooden spoon. Add the cream in small amounts, about ¼ cup at a time, stirring first until the potatoes absorb the cream, then beating vigorously. You may not need all of it, depending on how thirsty the potatoes are and how loose you like your mash. Season with salt and white pepper. Serve hot.
   
   Serves 4 to 6