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Food
Perfect Mashed Potatoes

  • 2 pounds all-purpose potatoes, peeled and halved

  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 3 tablespoons butter
  • Salt to taste

Boil potatoes in rapidly boiling salted water until tender enough to be pierced easily with a fork. Discard water and return potatoes momentarily to cooking pot. Turn on heat, and let any moisture in potatoes evaporate.

Remove potatoes from heat and transfer to mixing bowl. With a handheld mixer, potato masher, heavy wire whisk or wooden spoon, mash the potatoes well. Stop mashing sooner if you like them lumpy, later if you like them smooth.

Combine milk and cream, and warm. Pour in a slow stream into potatoes while you continue to mash. Add butter and salt to taste and combine until well blended. Serve immediately with gravy.

Serves 4 to 6.

Recipe from “Square Meals” by Jane and Michael Stern

Sunday, February 09, 2003

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