Mashed Potatoes are by far one of my favorite side dishes . I could eat them every day for the rest of my life and be a happy camper. Ever since I tried Elise's mashed potatoes on Simply Recipes, I've never looked back. The key to the best mashed potatoes is using Yukon Gold Potatoes. Well, the butter and cream don't hurt but really it's the Yukon Golds that make all the difference. And just for the record, you may notice in the photo that along with the mashed potatoes we had T-Bone steak and shrimp...I like to live by the motto, "go hard or go home."
Recipe courtesy of Simply Recipes:
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoons milk
Salt and Pepper to taste
Fill a large saucepan with cold water. Add 1/2 teaspoon of salt and potatoes to the water, make sure the potatoes are covered. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until a fork can Pierce the potatoes. Drain the potatoes into a colander. Return the saucepan to the stove and add the cream and butter to the pan. Gently heat the mixture. Return the potatoes to the saucepan with the butter and cream. Using a potato masher, mash the potatoes until there are no lumps, making sure not to over mash or they with get gluey. Using a wooden spoon, mix the milk, salt and pepper into the potatoes. Adjust the salt and pepper to taste.