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Mash Potatoes
2
1
1
Pound Potatoes; peeled and diced
Stick Butter; cubed
/2 Cup Heavy cream −; (to 3/4 cup)
Salt; to taste
Freshly−ground white pepper; to taste
Place the potatoes in a pot of salted water and bring to a boil. Reduce the
heat to a simmer and cook the potatoes until fork tender, about 12 to 15
minutes. Remove the pan from the heat and drain. Place the potatoes back in
the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3
minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add
the butter. Using a hand−held masher, mash the butter into the potatoes. Add
enough cream until desired smoothness is achieved. The potatoes should still
be sort of lumpy. Season the potatoes with salt and pepper. This recipe
yields 6 to 8 servings.
Mash Potatoes
402
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