Thursday, December 30, 2010

Mashed Potatoes

To me mashed potatoes can make every meal special.  There's no question what to have with meatloaf or roast turkey.  The answer is always going to be mashed potatoes at my dinner table.  Over the years I have used many different concoctions, depending on what a recipe may have called for or more commonly what was on hand in my pantry.  And this specific concoction is just wonderful.  The potatoes are dense and heavy, while at the same time they are fluffy and light.  The heavy cream and real butter give it a richness that milk and margarine can't replicate.  And the fresh cracked pepper and sea salt finish it off simply perfect.

6 Yukon Gold potatoes (peeled/ chopped)
1/4 cup or so of heavy whipping cream
3 T real salted butter
fresh cracked pepper and sea salt (this makes a difference)

-In a large stockpot, with lightly salted water, boil potatoes for 30-40 minutes; strain into a large mixing bowl.  Add in cream, butter and the salt/ pepper (keeping in mind that the water was salted-this is my favorite way of flavoring potatoes or pasta).  Blend well with a hand mixer until smooth (I prefer to leave a few little "lumps" of potatoes for texture).  And that's it!  Serves 4.  Enjoy!

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