Easy Mashed Potatoes

Serves 4

INGREDIENTS

• 2-3 Yukon Gold potatoes

• 1 ⁄ 2 stick of butter, softened 

• 1 ⁄ 2 c heavy cream, warmed

• Kosher salt

• Pepper

DIRECTIONS

1. Cut potatoes into uniform, even cubes and place in a heavy bottomed pan filled with cold water. Make sure potatoes are covered with about 1” of water.

2. Bring to a boil on a burner over high heat. When at a boil add a generous couple of pinches of salt.

3. Cook until the potatoes are toothpick tender.

4. Drain, put the potatoes back in the pot with a kitchen towel over the top and lid back on. Set back on the burner to rest for about 5 minutes with burner off.

5. Using a potato ricer, place 1 pat of butter in the bottom, fill with potatoes and rice into a bowl. Repeat this process until potatoes are gone.

6. Once all riced, whip gently with a rubber spatula and add cream to your desired consistency (You may not use all of the cream).

7. Taste to check for more seasoning, add salt if necessary and pepper if desired.

Enjoy!