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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 3 1/2 lbs russet potatoes, peeled and cut into cubes
- 2/3 cup milk
- 1/3 cup heavy cream
- 6 tablespoons butter
- 1/2 teaspoon cider vinegar
- salt and pepper
Method
- In a large saucepan, simmer potatoes in salted water until soft. Drain well.
- Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
- Beat in vinegar, mixing well. Add salt and pepper to taste.
- *Can be made ahead: Cool, cover and refrigerate up to 2 days.
