- 10 pounds Yukon gold potatoes, peeled & quartered
- 1-1/2 cups heavy whipping cream
- 1/2 pound butter, melted
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- Garlic powder (opt.)
Preparation time 30mins
Cooking time 60mins
Place quartered potatoes in cold, salted water. Cook until fork tender, but not mushy.
Drain and return to the pan (this will dry any excess liquid from the potatoes).
Heat cream in microwave.
Force potatoes through potato ricer over large mixing bowl. Add butter, cream and seasonings. Mash by hand or with an electric mixer set on low-medium speed.