Active Time: 30 minutes
Makes: 6 servings
Ingredients:
• 4 pounds (1.8 kg) 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.
http://www.chow.com/recipes/29083-basic-mashed-potatoes