Makes 6 servings
Ingredients
- 2 1/4 pounds russet potatoes, peeled and quartered
- 3/4 cup butter
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
Directions
- Bring a large pot of water to boil. Cook the potatoes until tender, about 20 to 25 minutes.
- While the potatoes are boiling, melt the butter and add the milk and cream. Keep warm.
- Drain the potatoes and return them to the heat. Add the cream mixture and mash the potatoes using a potato masher or a hand blender. Season the potatoes with salt and pepper. Serve immediately.
Variations: Fried Garlic and Asiago Cheese Mashed Potatoes: While the potatoes are boiling, melt the butter over medium-high heat. Add 6 tablespoons roughly chopped garlic and fry until light golden brown, about 5 minutes. Add the cream and milk and allow the flavors to blend together. Add the mixture to the potatoes and mash. Stir in 1/2 cup Asiago cheese and season with salt and pepper.
