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Creamy mashed potatoes

Time 30 minutes
Yields Serves 10 to 12
Creamy mashed potatoes
(Los Angeles Times / )
1

Peel the potatoes and 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.

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.

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