Indulgent and velvety smooth yellow potatoes are blended with cream and butter for a crowd-pleasing, hearty bowl of decadent mashed potatoes.
4 lbs. Yellow Potatoes
2 cups Heavy Cream
16 tablespoons Unsalted Butter, melted
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
Prep Time: 20min | Cook Time: 40min
Dutch Oven or Large Stock Pot
Potato Ricer or Food Mill
Stand Mixer with Paddle Attachment
Place the potatoes in a large stockpot. Cover with cold water and bring the pot to a boil over high heat. Once the pot comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are fork-tender and offer no resistance when pierced with a knife.
Drain the potatoes and set in a colander. Carefully peel the potatoes while they are still hot. (This can be done, under cool running water, or by wearing foodservice gloves). Pass the potatoes through a ricer/food mill that has been set over the bowl of a stand mixer. Add the melted butter and half of the heavy cream to the potatoes.
Whip the potatoes on low speed until the cream and butter are incorporated, about 30 seconds. Increase the speed to medium-high and whip the potatoes until they are smooth and creamy about 1 minute. Using the remaining cream, adjust the consistency of the potatoes to your liking. Creamier makes them looser, less cream makes them stiffer. Adjust the seasoning with the salt and pepper.
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