Whipped Potatoes

1. 1

   Put the potatoes in a saucepan and add enough water to cover generously.

2. 2

   Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes.

3. 3

   Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer.

4. 4

   Keep warm until ready to mix with the potatoes.

5. 5

   Drain the potatoes, and push them through a ricer into a mixing bowl.

6. 6

   Begin whipping the potatoes either in a stand mixer fitted with the whisk attachment or with a handheld mixer adding the butter as you go.

7. 7

   When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy.

8. 8

   Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream.

9. 9

   Serve immediately, or cover and set over a double boiler to keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.