Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small red potatoes - cut into 1" chunks,

  2. But not peeled

  3. 1 cup 237ml Heavy cream

  4. 6 tablespoons 90ml Unsalted butter

  5. Kosher salt - to taste

Instructions Jump to Ingredients ↑

  1. Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside.

  2. In a saucepan, combine the cream and butter and heat over medium heat to melt the butter. Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot.

  3. This recipe yields ?? servings.


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