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Creamy Mashed Potatoes

From

October/November 2006

Creamy Mashed Potatoes

Despite using only four basic ingredients, many mashed potato recipes come out clumpy and separated. After a few disasters, we discovered the best way to create the perfect—and creamiest—mashed potato side dish. We chose russet potatoes for a light and fluffy mash, but Yukon Gold potatoes are also acceptable if you’re after a creamier, more substantial mashed potatoes recipe. Rinsing the potatoes after cooking and before mashing washed away excess starch, resulting in extra creamy potatoes. And to ensure the mashed potatoes arrived at the table hot, we melted the butter and heated the cream before adding them to our potatoes.

Serves 8 to 10

This recipe can be cut in half, if desired.

Ingredients

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