After college, I moved to Jackson ,Wyoming and my first Thanksgiving away from home I was asked to make mashed potatoes for the meal. At this point in my life I was a proficient cook and knew that the mashed potatoes would not be a problem. I made a recipe below to rave reviews as some of the mix bag of friends from all over the country asked what box did they come from. You can add what you want to mashed potatoes but sometimes simple is better. This incident gave me the inspiration to cook more and entertain my friends with food. The next year I was asked to cook more than just a side dish.
5 pounds potatoes (I prefer russets)
1/2 pint heavy cream
1/4 cup butter unsalted
1 teaspoon white pepper
1 tablespoon seasoning salt
- In a large stock pot fill with water and bring to a boil and a pinch of salt.
- While you are waiting for the water to boil, skin and quarter potatoes (depends on size) Put taters in the boiling water until mildly tender (time depends on lots of time and has never been the same, but start looking at them after 30 min) Use a potato ricer*** (works lots better and is the key of the recipe) or masher to compress the potatoes into a large serving bowl or bowl for your stand mixer.
- Add the butter, pepper and season salt.
- Use mixer to blend ingredients and make taters smooth.
- Add cream to the point, while mixing, that the potatoes have a great consistency. Continue to mix 1-2 minutes.
- You can add more pepper, garlic, salt to taste if wanted.
- I sometimes bake the potatoes about 20 minutes in the oven at 300°F after the fact to blend the flavors beautifully.