- I use waxier potatoes than the traditional russets. I use baby gold potatoes or red potatoes, depending on the look I want. I also don't peel the potatoes.
Ingredients:
2 lbs. potatoes (unpeeled but washed)
2 to 3 Tblsp. butter
1/2 cup heavy cream (add more if they are too dry)
salt
Directions:
1. Cut the potatoes into quarters and put them in a large pot of cold water.
2. Salt the water and bring it to a boil.
3. Boil the potatoes for about 20 minutes until they are very tender.
4. While the potatoes are boiling, combine the butter and the cream in a microwave safe dish (or a pan on the stove) and warm it a little, just enough to start the butter melting in the warm cream.
4. Strain the potatoes and put them in a large serving bowl and add the cream/butter mixture.
5. With a potato masher or a sturdy large fork, smash the potatoes until they are a fairly creamy consistency. I like mine to have some potato lumps but that's up to you.
6. Add a little salt at the end if it's needed but since you already salted the water earlier, you probably won't need much additional salt.
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