Smashed Potatoes

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   Variation:

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   These potatoes lend themselves to a million variations.

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   Its easy to give this standby a complete makeover by adding Parmesan cheese, pesto or tapenade.

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   Place potatoes in a large saucepan and cover with water.

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   Season with 1 tsp (5 ml) salt and bring to boil over medium-high heat.

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   Reduce heat and simmer, uncovered, until tender, about 20 minutes.

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   Drain and return potatoes to the pan over medium heat for a moment to dry them out.

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   Meanwhile, in a small saucepan, heat whipping cream and butter over medium heat until butter is melted and cream is steaming.

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   Keep warm.

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    Transfer potatoes to the mixer bowl.

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    Attach the flat beater and mixer bowl to the mixer.

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    Set to Speed 2 and mix until potatoes are just mashed.

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    Slowly add cream mixture, 3/4 tsp (3 ml) salt and pepper; mix until just creamy.

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    Do not overmix: the potatoes should be creamy but still lumpy, and may seem loose.

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    Return to the pan to warm and stiffen over low heat.

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    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.