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Creamy Mashed Potatoes
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- 5 pounds Yukon Gold potatoes, peeled
- 2 sticks unsalted butter
- 2 - 3 cups heavy cream
- Salt and white pepper to taste
- Parsley to garnish
Add the butter, 2 cups heavy cream and salt and pepper to the stockpot. Melt over medium high heat and set aside.
Pass the potatoes through a food mill and add them back to the stockpot. Stir to combine with the butter and cream mixture. If you want even creamier potatoes, heat 1 cup heavy cream and add to the mixture.
Transfer the potatoes to a serving bowl and garnish with melted butter (optional), parsley and additional salt and pepper to taste.
Created for the 10 qt. stockpot