Mashed Potatoes


  • 4 pounds of potatoes, washed and peeled
  • 2 sticks of butter
  • 1 cup of heavy cream
  • salt to taste

I believe the secret to my success lies in this little contraption – a potato ricer that’s seen many more years than I have. When getting married, it was one of the few must have items on our registry.  Unfortunately, they don’t make them quite like they used to, but you can find suitable substitutes.

Start by placing the peeled potatoes in a large pot and cover with water.  Bring to a boil.  Reduce the heat to a simmer and cook them until tender to the fork, but not too soft – about 12-15 minutes.  Remove from the heat and drain.

Using this clever contraption, rice the cooked potatoes in a large bowl.  Return to the pan and add the butter, cream and salt to taste.  Stir until well combined and smooth.

Wearing your favorite pair of drawstring pants, loosely tied of course – sit and savor the moment.  Oh so heavenly!

“If you’re afraid of butter, just use cream.”  – Julia Child

Or in our case, why not combine the best of both worlds?  Heavenly, that’s the only way to define my mother’s mashed potatoes.  They’re the ultimate comfort food – smooth as silk, creamy, thick and rich.  After any holiday meal, there’s always a fight for the leftovers, and most of time it ain’t pretty!