Ingredients Jump to Instructions ↓

  1. 4 large Idaho potatoes (about 3 pounds)

  2. 1 3/4 teaspoons salt

  3. 1/2 cup heavy cream

  4. 3 tablespoons unsalted butter

  5. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put them and 1 teaspoon of the salt into medium, heavy saucepan. Add enough water to cover by 1 inch. Bring to the boil, then reduce the heat to medium-low and simmer and cook until the potatoes are fork tender, about 25 minutes. Remove from the heat and drain in a colander. Return them to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt and the black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 2 minutes. Serve immediately. Makes 4 cups (or 4 to 6 servings


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