Mashed potatoesPosted: July 11, 2008
A great, yummy recipe. I love this recipe and it reheats well. This recipe reminds me of holiday mashed potatoes. We had this with our pan seared shrimp to celebrate one year in our house!! Recipe from William Sonoma! I cut the recipe in half!
- 5 lb. russet potatoes, peeled and cut into 2-inch
- 2 tsp. salt, plus more, to taste
- 8 Tbs. (1 stick) unsalted butter, cut into small
- 1 1/4 cups half-and-half, heated
- Freshly ground white pepper, to taste
Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately.
Serves 8 to 10.