My daddy did not like rice, so mashed potatoes were the staple starch at all meals. My parents raised the potatoes in their garden, stored them in their barn, and we had potatoes year around.
prep time10 Min
cook time30 Min
heavy cream, room temperature
How To Make
Peel the potatoes and cut into 1-inch wedges. Add enough cold water to cover the potatoes. Add 1 teaspoon salt. Bring to a boil over high heat.
Reduce heat to medium low and simmer until potatoes are fork tender. This takes about 25 minutes.
Drain potatoes in a colander. Return to saucepan. Heat over medium low heat 2 - 3 minutes to dry potatoes. Stir occasionally.
Add the butter, cream, more salt, and black pepper. With the heat on medium low, mash and stir the mixture until well blended. About 4 - 5 minutes.
To keep mashed potatoes hot, heat the cream before adding to the potatoes. When prepared ahead of time, keep mashed potatoes warm by placing in top of double boiler or over a pot of hot water.
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