Friday, January 6, 2017



6 pounds Yukon Gold Potatoes.
2 Cups Heavy Cream, warmed.
8 ounces ( 2 stiks) unsalted butter.
Coarse Salt and Freshly Ground Pepper.


Step 1 :
Place potatoes in amedium pot. Cover with water, and season with salt. Bring to a boil
reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly.
Peel potatoes and pass through a ricer. Return potatoes to pot.

Step 2 :
Add Cream and Butter, and cook over medium heat until warmed through. Season with
salt and pepper, and stir to combine .
Serve warm. (Potatoes can be regrigerated for up to 3 days.)

Reheat over low heat with a splash of cream.

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