Mashed Potatoes (L'Academie De Cuisine)

By KDCooks

From Culinary Skills Lab - Beef & Veal - 9/19/11

Ingredients

• ADD INS:
• 6 small baking potatoes (or 4 large)
• 1 pint cream
• 2 sticks butter (unsalted)
• salt & pepper
• Goat Cheese & Thyme (Delicious!)
• Roasted Garlic
• Horseradish & Sour Cream (great with Beef)

Preparation

Step 1

Fill large pot with cool water - 2/3 full - add salt.

Peel potatoes and place in pot. Make sure covers all the potatoes. Bring potatoes to a boil, then reduce to a simmer.

Put cream and butter in a small pot on low heat. DO NOT LET IT BOIL!

Simmer potatoes until a fork slips easily in and out of potatoes. Strain potatoes and put thru a ricer.

Add cream and butter to potatoes until you get desired consistency. (If the potatoes will be cooled then re-warmed before you serve them, add alittle extra cream now and save some for reheating).

Salt & Pepper to taste.

**NOTE: Milk can replace the cream but its not as good!!