The Best Mashed Potatoes

By stancec44

Ingredients

• Servings:
• 2 lbs. russet potatoes (6 med.)
• 1/4 c. heavy whipping cream
• 1/4 c. milk
• 8 Tbsp. salted butter, cut in chunks
• Salt & Pepper
• 18 Servings
• 6 lbs. russet potatoes
• 3/4 c. heavy cream
• 3/4 c. milk
• 24 Tbsp. salted butter

Preparation

Step 1

Preheat oven to 400.
Wash the potatoes and prick with a fork (or not). Bake them in the oven for 1 hour, or until very, very soft when pierced with a fork.
In a small saucepan, heat the cream and milk over low. Slash open the potatoes and scoop teh flesh into a ricer or pass through a coarse sieve into a warm bowl. With a fork, whip in the cream/milk mixture and the butter, and 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.

Note: for garlic mashed potatoes, mix in 4-6 cloves mashed roasted garlic.