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Recipe

Mashed Potatoes

  • Yield: About 2 1/2 cups

Ingredients

  • 3/4 pound Idaho potatoes, peeled and cut into large dice
  • 3/4 teaspoon salt
  • 6 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon minced fresh parsley

Directions

  • Combine the potatoes, 1/2 teaspoon salt, and enough water to cover by 1 inch in a medium saucepan. Bring to a boil and cook until just fork-tender, about 12 minutes. Remove from the heat and drain. Return to the pan and cook for 1 minute, mashing with a potato masher or heavy whisk over medium heat. Add the cream, butter, remaining 1/4 teaspoon salt, and white pepper and mash until smooth. Stir in the parsley.
  • Remove from the heat and spread on a plate to cool. (The potatoes can be made in advance and refrigerated until ready to use.)