I’m sure you’re thinking mashed potatoes…so what? Well, I happen to think that these mashed potatoes contain a secret ingredient that make them so much better and I’m not talking about butter, I’m talking about whipping cream. My mom made plenty of mashed potatoes growing up, but I guess I never really paid much attention to how she made them. So several years ago, when the hubby and I were newly married I had to search through cookbooks to find out how to make the perfect mashed potatoes. Since finding this recipe, I haven’t deviated. I love how creamy and perfectly seasoned the potatoes are. It’s the perfect comfort food! It is also a great compliment to the Roast with onion-mushroom gravy I posted about yesterday.
Simple Mashed PotatoesPrinter Friendly Version
2 1/2 lbs red potatoes
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup whipping cream
Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain.
Beat potatoes at low speed with an electric mixer just until mashed. Add 1/4 cup butter, salt, and pepper, beating until butter is melted. Gradually add cream, beating just until smooth. Serve immediately.
Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc, 2006