10671 Classic Mashed Potatoes 45 mins 15 mins 6 to 8 servings Thu Sep 14 18:57:00 -0700 2006 Wed Nov 04 10:46:32 -0800 2009 Easy American CHOW http://www.chow.com/recipes/10671 Wed, 04 Nov 2009 18:46:32 GMT Just as they should be: creamy and buttery Just as they should be: creamy and buttery. With cream and lots of butter.

Game plan: Don’t add cold butter and cream to your potatoes, or you’ll end up with cold mashers. Both ingredients should be at room temperature prior to being added.

This recipe was featured as part of our DIY TV Dinners story.

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  • Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot with heavily salted water and bring to a slow boil over medium-high heat.
  • While potatoes are cooking, cut butter into small cubes and set aside.
  • When potatoes are fork tender, drain well and return to pot; let sit for 5 minutes to dry out. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and cream until potatoes are smooth. Stir in scallions, if using, and season generously with salt and freshly ground black pepper.
    • ]]>     http://www.chow.com/assets/2008/02/mashedpotato2_290.jpg Aida Mollenkamp 51 Side Dish 69 3 pounds Yukon Gold or Russet Burbank potatoes

    ]]>     2 3/4 sticks (11 ounces) unsalted butter

    ]]>     2/3 cup heavy cream

    ]]>     54 5 scallions, thinly sliced (optional)

    ]]>     435 vegetarian 661 celebrate 1046 cold weather 1021 comfort 1031 cozy 686 creamy 384 easy 776 fun 216 holiday 466 onions 1047 warming 782 autumn 933 winter 392 side dish 1 chow 4826 st patricks day 4827 st paddys day 4828 st pats 2395 aida mollenkamp