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How to Make the Perfect Mashed Potatoes


15 Idaho potatoes
Large pot of cold water
2 cups heavy cream
2 sticks butter
1/3 cup olive oil
salt and fresh ground pepper to taste

  1. Wash and rinse 15 medium sized Idaho or Yukon Gold potatoes. Place in pot, cover with water to a depth that’s 1 inch higher than the top of the potatoes. Turn heat to medium only until water begins to steam. Turn heat to medium low.
  2. Do not boil the water. Simmer potatoes for 2 hours or more until easily pierced with a fork, but not falling apart.
  3. Remove potatoes from water. Place in warm 325 degree oven for 10 minutes to dry skins.
  4. In a small saucepan, combine butter, cream and olive oil. Heat until quite hot. Set aside.
  5. Place peeled potatoes through a ricer into a large pot OR mash potatoes with an old-fashioned masher.
  6. Using a wooden spoon, slowly stir in hot cream/butter/olive oil mixture, in several batches at a time, working the hot cream mixture into the potatoes until fluffy.
  7. Season to taste with salt and pepper. Serve with Mike Sheerin’s Poultry-bone Gravy (recipe in link in main body of story.)




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