Something magical happens when you mix together tender potatoes with a little butter, heavy cream, and some salt. They transform into a comfort food staple so heavenly and delicious that their presence is practically demanded at Thanksgiving, Christmas, and anywhere that families gather together to feast. The key to these perfectly creamy mashed potatoes is not over stirring them once the half-and-half has been added.
Ingredients
2 1/2 lb. russet potatoes, diced Kosher salt Freshly ground pepper 4 tbsp. unsalted butter 3/4 c. Farmer's All Natural heavy whip cream
Directions
In a large pot, cover potatoes with salted water by 2 inches. Bring to a boil over medium-high heat. Then reduce heat to medium and simmer until potatoes are tender when pierced with a knife, about 15-25 minutes.
Drain potatoes thoroughly in a colander and return to the pot. Add melted butter and, using a potato masher, mash potatoes to desired consistency. (For a smoother texture, pass potatoes through a ricer instead.)
Stir in cream and 1 teaspoon salt to combine and until potatoes are creamy. Do not over-stir or potatoes will become gluey. Season with salt and pepper and serve hot.
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