Simple Mashed Potatoes
This recipe works just as well with whole milk as it does with heavy cream, just use the variety you have on hand. Or substitute nut milk, coconut milk or chicken stock for a dairy-free version.
- 4 pounds russet potatoes, peeled and cubed
- 1/2 cup unsalted butter, cubed
- 1 cup milk, half and half or heavy cream
- 1 1/2 teaspoons kosher salt
Place potatoes in a large Dutch oven or stockpot; cover with cold water by 1 inch. Place pan over medium-high heat. Bring to a simmer; cook potatoes 15 minutes or until fork-tender. Drain well.
Return potatoes to pan; place over low heat. Cook 4-5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes and butter in a ricer or food mill, or large colander with medium-small (1/8-inch) holes. Set aside.
Warm the cream in the potato pan over medium-low heats, stirring occasionally. Stir in salt. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through a colander into milk mixture. You can also use a large potato masher at this point.
Gently stir the potatoes until just combined, being careful not to overmix. Taste for salt and adjust if necessary.