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Ingredients
- 2 Lbs. russet potatoes (6 med.)
- 1/4 c. heavy whipping cream
- 1/4 c. milk
- 8 Tbsp. salted butter, cut in pieces
- Salt & pepper
Preparation
Step 1
Preheat oven to 400
Wash potatoes and bake in over for about 1 hour, or until the flesh is very soft when pierced with fork
In small saucepan, heat cream and milk over low heat. Slash open the potatoes and scoop flesh into a ricer (or pass through coarse sieve) into a warm bowl. Whip in the cream and milk mixture (don't add all, as you may not need it all and can adjust as you go), and the butter. Mix in more cream/milk mixture for the correct consistency. Season with salt & pepper. Serve right away, or keep warm over a pan of hot water (covered with plastic wrap) for up to 20 minutes.
Can mix in 4-6 cloves of roasted garlic if you want garlic mashed.