Mashed Potatoes

By PamCallan

Ingredients

• 6 potatoes (Yukon Gold or Russet)
• 1 cup of heavy cream
• 1/2 cup butter
• salt to taste

Preparation

Step 1

1. Peel the potatoes and submerge them in a bowl of cold water to keep them from turning brown while you are chopping them.
2. Cut the potatoes into similar-sized chunks so they will cook evenly: the cubes should be about 1 1/2 to 2 inches wide.
3. Use a pot large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a a high heat and bring the water to a boil. Reduce the heat to simmer.
4. Simmer, covered, until tender - about 15-20 minutes. a knife tip inserted into a potato should meet no resistance. When the potatoes are done, remove from heat and drain immediately.
5. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature.
6. Mash the potatoes with a masher or ricer. gently stir in the butter and cream. Season to taste.