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.