On those special occasions (Thanksgiving, Birthdays, you didn't get stopped by ANY red lights on the way home from work), a rich, indulgent mashed potato is a great addition to your meal time.
Yes, this recipe has heavy cream and real butter. Walk an extra block or three the next day. Life is too short to count every fat gram, every calorie, every everything. Lolly steps off soap box.
8 medium sized Yukon gold potatoes, peeled and cut into 2 inch chunks
1/2 stick butter, softened
1/2 cup heavy cream, warmed
salt and pepper to taste
In a large pot, place potatoes and cover with cold water. Bring to a gentle boil and let potatoes cook until easily pierced with a fork.
Drain and put the potatoes back into the hot pot. The heat from the pot will help evaporate any remaining water in the potatoes.
Gently mash the potatoes using a potato masher. Leave some lumps and chunks as is your preference or continue to mash until they are smooth. I like a little texture in mine.
Add butter and milk a little at a time and gently stir to combine with the potatoes. Add a little salt and pepper at a time and taste until you get them exactly to the point where they taste perfect to you.
You may need a little more butter or cream depending on the size of the potatoes. You may need a little less.
I made these for Thanksgiving and put them in the crock pot on the "Keep Warm" setting until ready to serve. Add a little more butter on top once you have them ready to serve just to make them look really pretty for your guests (or YOU!)
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