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Creamy mashed potatoes

Serves 8

4 large russet (baking) potatoes, peeled and cut into 3-inch chunks

6 medium Yukon Gold or Yellow Finn potatoes, peeled and halved

4 cups water

3 cups whole milk

Salt and pepper, to taste

4 tablespoons butter, at room temperature

1/2 cup heavy cream, heated until hot

In a heavy-based saucepan, combine the potatoes, water, milk, and salt. Bring the mixture to a boil. Turn the heat to medium-low and cook the potatoes for 20 to 25 minutes or until they are tender when pierced with a knife.

If using a masher, use a slotted spoon to transfer the potatoes to a bowl and mash them with salt, pepper, butter, and cream. Serve at once.

If using a food mill, set the mill over a bowl. Use a slotted spoon to transfer several chunks of the potatoes to the mill. Work the potatoes in the mill until they are mashed. Continue until all of the potatoes have been through the mill. Beat in salt, pepper, butter, and cream. Serve at once. Sheryl Julian and Julie Riven.

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