Mashed Potatoes

2 pounds golden yukon potatoes
8 tablespoons butter
1 cup heavy cream or cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the heavy cream and butter in a saucepan and keep heat on low. Peel your potatoes and cut in fourths.  Bring to a boil in a pot with water covering 2 inches above the potatoes.  Reduce to medium low heat and cook for another 10 to 15 minutes. Prick with a fork to test when done. Drain in a colander. Put back all potatoes back in the pot. Pour the heated heavy cream and butter Mash with a potato masher. Sprinkle salt and pepper.

*Edited by author 02/01/2011


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