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1
Boil the potatoes in plenty of lightly salted water until they are tender throughout when pierced with a sharp fork or knife point.
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2
Drain the potatoes well and put them through a ricer or a food mill or press them through a sieve.
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3
Do not puree the potatoes in a food processorthey will become gluey.
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4
Working the potatoes as little as possible and using a wooden spoon or a rubber spatula, beat in the butter and the cream and season the potatoes to taste with salt and freshly ground pepper.
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5
Serve immediately or set aside and reheat in a casserole in a 350F oven.
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6
This recipe for mashed potatoes can be varied endlessly.
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7
Variations:
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8
Foie Gras Mashed Potatoes:
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9
Use 1/2 cup foie gras scraps, chopped into dice.
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10
Sear the scraps in a hot saute pan, stirring until the foie gras is just cooked and has rendered some fat.
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11
Fold the liver and fat into the mashed potatoes instead of the butter.
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12
Herbs and Cheese Mashed Potatoes:
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13
Add 1/2 cup grated Hawthorne Valley, Swiss, or Parmesan cheese and 3 tablespoons herbs (garlic, chives, and parsley, for example) chopped into a paste to the potatoes before seasoning them.
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14
Horseradish Mashed Potatoes:
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15
Beat in 3 tablespoons prepared horseradish when you add the butter.
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16
Olive Oil and Rosemary Mashed Potatoes:
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17
Gently simmer 2 tablespoons chopped fresh rosemary in 4 tablespoons extra virgin olive oil for 5 minutes.
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18
Strain and add instead of the butter.
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19
Sorrel Mashed Potatoes:
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20
Beat in 2 tablespoons sorrel puree, (made from 1/4 pound sorrel) when you add the butter.
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21
Yukon Gold and Dill Mashed Potatoes:
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22
Add 2 tablespoons chopped fresh dill to the potatoes and substitute 1/3 cup sour cream for the heavy cream.
