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Rich Mashed Potatoes
From Fine Cooking Magazine, Nov. 2007, by Ris Lacoste


6 lb russet potatoes, peeled and cut into 2-inch chunks
1/3 cup kosher salt; more to taste
2 cups heavy cream, half-and-half, or whole milk
1/2 lb (1 cup) unsalted butter, cut into 1-inch pieces
1/4 tsp freshly ground white pepper; more to taste


Put the potatoes in an 8-qt stockpot. Add the salt and enough water to cover the potatoes by about 2 inches. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the pota¬toes are tender but not falling apart, 15 to 20 minutes.

Meanwhile, heat the heavy cream (or half-and-half or milk) in the microwave or in a medium saucepan over medium heat until hot but not boiling. Keep hot.

Drain the potatoes and return them to the pot over low heat. Add the butter, about two-thirds of the hot cream, and the white pepper. With a potato masher, mash the potatoes to your desired con¬sistency, adding the remaining cream if they seem dry. Season with more salt and white pepper to taste.

To keep them warm, transfer the mashed potatoes to a heatproof bowl, cover them tightly with foil, and set the bowl over a saucepan of barely simmering water.

Yield: About 12 cups; serves twelve.

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