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Ingredientes
- 3 lb Baking, (russet) potatoes
- 3/4 stk unsalted butter, cut into bits and softened
- 1 c. Heavy cream or possibly half-and-half, heated till warm Special equipment: potato ricer or possibly food mill
Direcciones
- Bring a large pot of water to a boil (sufficient to cover potatoes by 1 inch) and add in salt to taste. Peel potatoes and quarter. Add in potatoes to water, then return to a boil. Gently boil potatoes till tender, 15 to 20 min, and drain in a colander. Force potatoes, while still hot, through ricer into a large bowl. Add in butter and stir with a wooden spoon, letting butter heat completely. Add in 1 c. cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.
- Makes 8 servings.
