Ingredients Jump to Instructions ↓

  1. 4 pounds baking potatoes, peeled and cut into large pieces

  2. 1/2 cup heavy cream

  3. 1/4 cup milk, or to taste

  4. 3/4 stick (6 tablespoons) butter, in pieces, softened

  5. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In large saucepan, bring potato pieces and water to cover to a boil over high heat. Reduce heat to simmer, add big pinch of salt, and simmer 20 minutes, or until tender. Drain; return potatoes to pan to dry slightly. For smooth mashed potatoes, put potatoes through food mill or ricer into pan; for chunky potatoes, use potato masher.

  2. In small saucepan, heat heavy cream and milk until hot. Add liquid to potatoes. Place potatoes over low heat and stir until smooth. Add butter, several pieces at a time, and beat until potatoes are fluffy. Season with salt and pepper. Transfer to serving bowl.


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