Silky Mashed Potatoes
Ingredients
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1 cup heavy cream
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4 tablespoons unsalted butter
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3 large Yukon gold potatoes, peeled
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Kosher salt
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Freshly ground black pepper
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1/4 cup olive oil, optional
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Chopped fresh chives, for serving
Directions
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover.
- Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.
- Drain.
- Pass the potatoes through a food mill or a ricer into a large mixing bowl.
- Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth.
- Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.