Rich And Creamy Mashed Potatoes Recipe

1. 1

   Place potatoes in a Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and offer no resistance when poked with a paring knife.

2. 2

   Carefully peel potatoes under cool running water; peels should slip off easily. Transfer potatoes to a large bowl as you peel them. Pass potatoes through a ricer or food mill set over the bowl of a stand mixer fitted with a paddle attachment. Add melted butter and half of cream to potatoes.

3. 3

   Whip on low speed until cream and butter are incorporated, about 30 seconds. Increase speed to high and whip until smooth and creamy, about 1 minute. Adjust to desired consistency with more cream and/or chicken stock. Season to taste with salt and pepper. Keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.

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