4 # Potatoes, Peeled and Medium Diced
8 oz Heavy whipping cream, heated
4 oz Milk, heated
4 oz Butter, melted
Kosher Salt
White Pepper
- Place the potatoes in a large stock pot
- Cover potatoes with COLD water
- Using kosher salt, salt the cold water until the ater is lightly salted like sea water
- Cook the potatoes until soft over moderate heat until tender in center
- Drain the potatoes in a colander and return the stock pot to the stove
- Warm the cream, the milk and the butter in the stock pot
- In a large bowl, begin to mash the potatoes incorporating the cream and butter mixture as you go
- Adjust the seasoning with salt and pepper. Remember that the potatoes are already salted so taste them prior to seasoning initially.
Butermilk Mashed Potatoes - Subsitued buttermilk for the cream in this recipe for a lower fat, lower caloric version of these potatoes. (Buttermilk is almost fat-free)
Horseradish Mashed Potatoes - Add 2 Tablespoons of grated horseradish to the butter/cream/milk mixture and allow to simmer and then incorporate this mixture into the potatoes for a lightly zested horseradish mashed potato perfect to par with roast beef.
Skim the top of the water as the potatoes cook with a spoon, removing the foam (which has finger oils, lotion, dirt, starch) If you don't this stuff in the water will also 'flavor' your potatoes, but not in a good way. Also, do not save/use the potato water for anything but wallpaper paste! 7 is wrong! put all the salt, pepper cream and butter in the pot first, then slowly incorporate the potatoes in batches, it will be very soupy at first, but these fats keep the potatoes from forming long chains of starches and keeps them fluffy (so do not substitute low fat ingredients.)
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