High-Fat Mashed Potatoes

Peel and cube the potatoes. Put in a large sauce pan (or smaller stock pot). Fill with enough cold water to cover by about 1 inch. Add approximately 1 tablespoon salt (I use sea salt). Bring to a boil over high heat. Turn down to medium or medium-high. Boil for 15 to 20 minutes, until potatoes are tender. (I check with a butter knife swiped through the water, and when I see it easily cut through a potato, it’s done :D. These are very high-tech methods I employ.) Drain potatoes and return to the pot.

While potatoes are cooking, prepare the butter and cream. Put your butter in a small sauce pan and pour the cream over it. Sprinkle pepper to taste. Generously sprinkle salt. Simmer on low heat until butter is completely melted into the cream.

When potatoes are drained, add about half of the butter and cream mixture. Start mashing with your potato masher. (Mixers? Mixers are for wimps! Of course, I am still coveting a Bosch mixer, so I’ll get back to you on this when I have one.) As you mash, add the rest of your cream as you see fit. I usually add all of it, since I put a sparing amount of cream in with the butter and add more if necessary. Fluffy, but not soupy. Not dry or crumbly, either.

Once you have the cream/potato ratio right, whip it into airy fluffiness. Taste a small amount (don’t burn your mouth!) and adjust the salt and pepper, if necessary. By adjust, I mean add more if you want it, of course. I am a big fan of butter, so if you like butter, feel free to dollop this with small pats of butter before serving. Or not, if you’re suspicious of butter ;). Easy and super good. Enjoy!