Rich Mashed Potatoes

It's All American Food, 2003

1 1⁄2 hours — 4 Servings

Ingredients

4	medium	russet potatoes (about 2-1/2 pounds)
2	cup	whipping cream
1⁄2	pound	unsalted butter (cut into 16 pieces)
2	teaspoon	salt
1	teaspoon	ground black pepper
4	tablespoon	chives (finely sliced - optional)

Instructions

Heat oven to 400F.

Place the potatoes on the center rack of the oven and bake for 1 hour, or until the potatoes are soft when squeezed.

While the potatoes are cooking, place the cream in a small saucepan over medium heat. As the cream approaches a boil, drop in the butter and cook until it has melted entirely. Turn off the heat and reserve.

when potatoes are done, remove them from the oven and allow them to cool for about 2 minutes, or until you can handle them. It is very important that you do not allow the potatoes to cool too much because they will become starchy. Cut the potatoes in half and scoop out the insides.

Pass cooked potato pulp through ricer or a food mill into a large, clean pot. Rewarming the cream-butter mixture if it has cooled down. Over low heat, with about three quarters of the cream-butter mixture into the riced potatoes. Check the consistency of the potatoes, and add more cream and butter if you like a richer, creamier texture. Season with salt and pepper; fold in the chives and serve immediately.