5 POUNDS WHITE OR YUKON GOLD POTATOES, PEELED AND CUT INTO 2 INCH CHUNKS
2 1/2 TABLESPOONS PLUS 1 TEASPOON KOSHER SALT
12 TABLESPOONS UNSALTED BUTTER, CUT INTO PIECES, AT ROOM TEMPERATURE
1/2 CUP TO 3/4 CUP HEAVY CREAM
1 CUP SOUR CREAM
1/4 TEASPOON GROUND NUTMEG
3/4 TEASPOON BLACK PEPPER
Instructions
1.Place the potatoes and 2½ tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and ½ cup of the heavy cream until the butter melts.
2.Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
3.Transfer the mashed potatoes to a heatproof serving dish.
Originally Submitted
12/1/2011
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