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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
3 pound baking (russet) potatoes |
3/4 stick unsalted butter, cut into bits and softened |
1 to 1, cups heavy cream or half-and-half, heated until hot |
Directions:
1. Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste. Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander. Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.
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