Ingredients
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4 pounds Yukon Gold Potatoes
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Salt
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Black Pepper
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1½ cups warm Heavy Cream
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12 tablespoons Unsalted Butter
Directions
We wanted lush, creamy mashed potatoes with enough richness and flavor that they could stand on their own no gravy necessary. But when it comes to mashed potatoes, there’s a fine line between creamy and gluey. For a substantial mash, we found that Yukon Golds were perfect less fluffy than russets but not as heavy as red potatoes. Slicing the peeled and quartered potatoes and starting them in cold (not boiling) water helped them cook evenly, intensifying their creamy texture without making them gluey. Returning the boiled and drained potatoes to the Dutch oven for a brief cook over a low flame helped further evaporate any excess moisture. Using 1½ sticks of butter and 1½ cups of heavy cream gave the potatoes luxurious flavor and richness without making the mash too thin. If you prefer an absolutely smooth puree, you can use a food mill or ricer rather than a potato masher in step 2.
Steps
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1
Done
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Place potatoes in Dutch oven, add water to cover by 1 inch and 1 tablespoon salt. Bring to boil, then reduce to simmer and cook until potatoes are fall-apart tender (potatoes break apart when paring knife is inserted and gently wiggled), 20 to 25 minutes. |
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2
Done
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Drain potatoes and return to now-empty pot. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Using potato masher, mash potatoes until few small lumps remain. Combine warm cream and melted butter in bowl, then gently fold mixture into potatoes with rubber spatula until combined and potatoes are thick and creamy. Season with salt and pepper to taste. Serve. |
