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| Mashed Potatoes |
My Mom, AKA, Dolores makes the best mashed potatoes in the universe. I learned all of my mashed potato techniques from her. Mom likes to run her mashed potatoes through a potato ricer to get a really smooth mashed potato. I often just use a regular old potato masher for a little extra texture and simplicity. Mom's secret to her potatoes is to generously salt the potato water before cooking the potatoes. Mom says that if you don't do this during the cooking process, the potatoes will not be nearly as tasty and she is right on the money. Mom adds cream and butter period! Nothing else. Other than the addition of some gravy, she is a purist when it comes to mashed potatoes.
Ingredients:
- 2 1/2 pounds russet potatoes peeled and cut into medium chunks
- 1 heaping Tablespoon Salt
- 1 Cup Whipping Cream
- 4 Tablespoons Butter
Directions:
- Peel and cube potatoes and put in pot with cold salted water
- Bring Potatoes to a boil and cook until tender, about 30-40 minutes (depending on how small you cube the potatoes)
- Remove from heat and drain, once drained put potatoes back in the warm pot you cooked them in
- Mash potatoes with potato masher
- Add 1 cup cream (oh yeah baby!) mix well
- Add 3 T. butter and stir until almost completely melted and incorporated
- Salt to taste
- Dot potatoes with little chunks of butter and serve
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| Potatoes in Salt Water |
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| Cooked Potatoes |
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| Mashed Potatoes, notice the little islands filled with butter? |
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