Recipe Image:
Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 45 minutes |
Description
The starchiness of russet potatoes ensures optimum creaminess.
Ingredients
- 6 lb russet potatoes
- 2 sticks butter at room temperature
- 1 c milk
- 1 c cream
- salt and pepper to taste
- 2 T chopped chives
Instructions
Preheat the oven to 300 degrees. Wash, peel and cut the potatoes into sixths, place them into a pot of cool, salted water and cook them by simmering until tender enough to mash easily. Drain them and place on a sheet pan in the oven until no more steam rises from them. While the potatoes are still hot, purée them through a food mill or potato ricer into a heated bowl or pot.
Combine butter, milk and cream, heat well. Mix into the potatoes by hand or with the paddle or whip attachment of an electric mixer until just incorporated. Add salt and pepper to taste, fold in chives and serve.