Monday, November 15, 2010

Creamy Mashed Yukon Gold Potatoes

Serves 8 to 10

 Creamy Mashed Potatoes

4 pounds Yukon Gold potatoes
1 cup heavy cream, warmed
1/2 cup whole milk, warmed
1 1/2 sticks (12 Tbl) butter, cut into small pieces
kosher salt & freshly ground black pepper, to taste

Rinse the potatoes in cool water.  Peel the potatoes, then cut into medium-sized chunks.  Add to a pot of boiling salted water and cook until tender. 

When the potatoes are tender, drain them in a colander, then press the cooked potatoes through a potato ricer or food mill set over a large mixing bowl.  Fold the butter into the potatoes, then fold in the cream.  Season with a good pinch of salt and pepper.  Mix gently to combine.  Serve hot.

The mashed potatoes can be made a day ahead and re-heated over medium-low heat in a large pot.  Add milk as needed to moisten the potatoes, and be sure to stir frequently.

 

SERVED AT THIS DINNER PARTY

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