Fluffy Mashed Potatoes
- 4 lb. medium russet potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 1 cup heavy cream
- 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
- 2 large eggs
- Freshly ground black pepper
- Thinly sliced chives, for garnish
Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.
Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over medium heat, stirring once or twice, until hot and the butter is melted. Turn off the heat, cover, and keep warm.
Drain the potatoes and return them to the pot. Mash with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.
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