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
-
Step 1
Put the potatoes in a large pot and add enough water to cover by 1 inch.
-
Step 2
Add 1/4 tsp. salt for each quart of water. Add the garlic, the scallions, the celery and the bay leaf.
-
Step 3
Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.
-
Step 4
Drain the potatoes well and remove large pieces of vegetables and herbs.
-
Step 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.
-
Step 6
Cover and set aside.
-
Step 7
Put cream and butter in a small saucepan and heat until warm over low heat.
-
Step 8
Pass the potatoes quickly through a potato ricer.
-
Step 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.
-
Step 10
Salt and pepper potatoes to taste and serve immediately with softened butter.
