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Traditional Mashed Potatoes

Enriched with butter and cream, mashed potatoes don’t get much simpler—or delicious—than these.

Ingredients:

  • 2 lb. russet potatoes, peeled and cut into large chunks
  • 2 cups heavy cream
  • 8 Tbs. (1 stick) unsalted butter, cut into cubes
  • Kosher salt and freshly ground pepper, to taste
  • Extra-virgin olive oil for drizzling
  • Minced fresh chives for garnish (optional)

Directions:

Place the potato chunks in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.

Meanwhile, in a small saucepan over medium-low heat, warm the cream. Transfer to a large bowl.

Drain the potatoes. Using a potato ricer, rice the potatoes directly into the warm cream. Using a whisk or wooden spoon, stir until the potatoes are smooth. Add the butter a little at a time, stirring to incorporate. Season with salt and pepper.

Transfer the potatoes to a serving bowl and drizzle with a little olive oil. Sprinkle with minced chives and serve immediately. Serves 6 to 8.

Recipe by Chefs Michael & Bryan Voltaggio.