Decadent Mashed Potatoes

sobota, 15 lutego 2014

Decadent Mashed Potatoes

Time: 1 hrs


  • 2 lbs idaho potatoes, peeled and cut into eighths
  • 2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
  • 1 teaspoon sea salt
  • 1 tablespoon sea salt
  • 1/4 cup butter
  • 1 1/4 cups heavy cream or 1 1/4 cups milk
  • 1 pinch white pepper


  • 1 Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
  • 2 Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
  • 3 When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
  • 4 Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

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