Creamy Mashed Potatoes

By Dianewaldron

Ingredients

• 5 lbs white or yukon gold potatoes, peeled and cut into 2 inch chunks
• 2 1/2 tablespoons plus 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, cut into pieces, at room temperature
• 1/2-3/4 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon black pepper

Details

Servings 6

Preparation

Step 1

Place potatoes and 2 1/2 tablespoons salt in large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20-25 minutes.
Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.
Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a potato masher, mash the potatoes. If a thinner consistency is desired, add remaining cream, 1 tablespoon at a time.
Transfer the mashed potatoes to a heat proof serving dish.

*Can cover dish with aluminum foil and place it over a spot of simmering water, stirring occasionally, for up to 2 hours.