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Luxurious Mashed Potatoes

You can make mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

  • prep: 20 mins
    total time: 45 mins
  • servings: 6

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Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 1/2 cups heavy cream, warmed

Directions

  1. Step 1

    In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.

  2. Step 2

    Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

Source
Everyday Food, November 2009

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Reviews (3)

  • 27 Nov, 2013

    Made this for Thanksgiving dinner this year and it's delicious. Simple and elegant. I can't wait to serve it. As far as the caloric load, honestly, who's eating this every day?

  • 9 Nov, 2013

    This recipe is one of my favorites. I make it every year during the holidays. I use Jersey whole cream from the nearby dairy farm and farm churned butter.

  • 18 Jan, 2013

    Martha should be ashamed of herself for suggesting that people need to make mashed potatoes that have 53 grams of fat and 35 grams of saturated fat PER SERVING, which by the way is 68% and 175% of recommended Daily Values. One can make terrific, satisfying mashed potatos with a couple of pats of butter and low fat milk; I do it regularly. This over-indulgent recipe is why there is an epidemic of heart disease in our Western diet.