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Buttery Mashed Potatoes
30 minutes
30 minutes
Serves 4-6
Steps
- Place the unpeeled potatoes in a large pot and add hot water, about 5 cm/2 inch above the potatoes. Add 2 tablespoons salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Cook about 30 minutes, until potatoes are very soft or until knife-tender when testing for doneness.
- In the meantime, (just before the potatoes are ready) add cream to a sauce pan, heat without bringing the cream to a boil. Add butter, stir until butter is melted, remove from heat.
- When the potatoes are ready, drain them well. Remove from pot. Peel the potatoes by picking each one up with a fork and peel with a paring knife. Return the potatoes to the pot, and start mashing.
- Add cream with butter, black pepper, nutmeg and 1 teaspoon salt. Mash until combined and the cream is absorbed. The potatoes will turn into a creamy mixture. Taste and adjust salt, if needed.
- Transfer to a serving bowl and serve garnished with chopped parsley. Eat!
Originally published at servingdumplings.com. Reproduced for personal collection.
