How to Make Extra-Creamy Mashed Potatoes

Many recipes call for plain old milk for mashed potatoes, but there's no denying that good old cream (not even half-and-half) makes the richest mashed potatoes around. Yum. Serves 6.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. baking potatoes
• 2 chopped scallions
• 6 tbsp. cream
• salt
• 1 small stalk celery
• 3 tbsp. unsalted butter
• 2 thinly sliced garlic cloves
• 1 bay leaf
• pepper
• Stockpots
• Small Saucepans
• Groceries
• Potato Ricers
• Peelers
• Food Processors
• Chef's Knives
• Serving Bowls
• Colanders
• Wire Whisks

1. Put the potatoes in a large pot and add enough water to cover by 1 inch.

2. Add 1/4 tsp. salt for each quart of water. Add the garlic, the scallions, the celery and the bay leaf.

3. Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.

4. Drain the potatoes well and remove large pieces of vegetables and herbs.

5. Put the potatoes back in the pot they were cooked in and shake over medium heat until the potatoes chunks are mealy and dry.

6. Cover and set aside.

7. Put cream and butter in a small saucepan and heat until warm over low heat.

8. Pass the potatoes quickly through a potato ricer.

9. 

   Pour warmed cream and butter over the potatoes and whip together with a whisk or in a food processor. Whip another 30 seconds until fluffy.

10. 

    Salt and pepper potatoes to taste and serve immediately with softened butter.

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