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Categories:Viewed: 31 - Published at: 8 months ago
Ingredients
- 4 pounds russet potatoes
- Salt
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream
- Freshly ground black pepper
Method
- Wash and peel the potatoes, then cut them into large chunks and place in a large pot.
- Cover the potatoes with cold water by 1 to 2 inches and add a generous amount of salt.
- (You want the water to taste like the ocean.)
- Place the pot on the stove over high heat.
- Once the water boils, reduce the heat and simmer until the potatoes can easily be pierced with a knife, about 20 minutes.
- Drain in a colander and let the potatoes rest in the sink while you prepare the butter and cream.
- Combine the butter and cream in the pot you cooked the potatoes in.
- Cook over low heat, stirring, until the butter has melted and the cream is hot.
- Turn off the heat and add the drained potatoes.
- Using a potato masher, mash until the potatoes are fluffy and creamy.
- Season with salt and pepper to taste.
