This creamy mashed potato recipe is a simple one to prepare. Serves 12
4-5 potatoes (to fill a 2 quart pot about 3/4 full)
Salt to taste
3 Tbsp cream or milk
1. Peel potatoes (we use red) and chop into 1 and 1/2 inch pieces.
2. Fill pot with water to about 1/3 of the pot, add a dash salt.
3. Turn heat to high until it starts to boil then turn to low.
4. Once potatoes are fork tender, drain the pot.
Using a potato masher, mash until smooth. Mash in the butter. Add the cream (we use heavy cream). Mash in the cream using a vigorous stirring motion with the masher until you whip the mixture.
Estimator: If each person eats 1/2 pound, here’s how many potatoes you’ll need: 4 people – 2 pounds (4 large potatoes) 6 people – 3 pounds (6 large potatoes) 12 people – 6 pounds (12 large potatoes).
Notes: Russet potatoes also work well with this recipe. Potatoes in a bag marked mashing potatoes are quite creamy on their own so you may want to use only 1 Tbsp of cream.