Total time: 30 minutes
Servings: 10 to 12
4 pounds Yukon gold or russet potatoes
Sea salt to taste
3/4 cup whole milk
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter, softened, cut up
Freshly ground white pepper to taste
1. Peel the potatoesand cut into chunks. Place in a large pot and add cold water to cover. Add about 1 teaspoon salt. Cover and bring to a boil over high heat. Uncover, reduce the heat slightly and cook at a steady boil until a test chunk can be easily mashed with a fork, about 10 to 15 minutes.
2. While the potatoes cook, combine the milk and cream in a small saucepan and bring just to a simmer. Set aside in a warm spot.
3. Drain the potatoes well in a colander. Return to the pot and add the butter. Mash until fairly smooth. Gradually mash in the milk-cream mixture. Season with additional salt as needed and white pepper to taste.
Each serving: 223 calories; 3 grams protein; 27 grams carbohydrates; 2 grams fiber; 12 grams fat; 7 grams saturated fat; 35 mg. cholesterol; 65 mg. sodium.
Super-creamy mashed potatoes: Rather than boiling the potatoes, steam until soft, about 15 minutes. Add 1 cup mascarpone cheese to the milk and cream.Copyright © 2014, Los Angeles Times