Whipped Potatoes
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Thursday, 23 June 2011 16:42
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6 large russet potatoes 8 TBS butter 1 cup heavy whipping cream ½ tsp salt ¼ tsp white pepper Pinch of nutmeg 2 pats butter ¼ cup chopped parsley Peel potatoes, removing “eyes”, cut each in half lengthwise and each half...

 

  • 6 large russet potatoes
  • 8 TBS butter
  • 1 cup heavy whipping cream
  • ½ tsp salt
  • ¼ tsp white pepper
  • Pinch of nutmeg
  • 2 pats butter
  • ¼ cup chopped parsley
  1. Peel potatoes, removing “eyes”, cut each in half lengthwise and each half into thirds
  2. Place potatoes in large stock pot with boiling salted water to cover by at least 3”; when water returns to boil, reduce heat to medium; boil for 15 minutes or until fork or knife easily pierces potato; careful not to over boil; remove, drain
  3. In large sauté pan, melt butter over medium high heat, add cream, salt, pepper, and nutmeg; bring to low simmer, stirring occasionally
  4. Place drained potatoes into mixing bowl and mash with fork or potato masher, until major pieces are mashed
  5. Blend in the cream-butter mixture until thoroughly combined
  6. Serve in a warmed bowl and top with butter pats and sprinkle of parsley

Serves 6

 

Last Updated on Wednesday, 06 July 2011 01:30