Dec 19, 2007

Buttery Mashed Potatoes

Continued: Host a Sit Down Holiday Dinner

8 russet potatoes, peeled and quartered
10 tablespoons unsalted butter, at room temperature
1 cup heavy cream
1/2 cup whole milk
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper

Heat oven to 300° F. Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain well, return to pot, and mash. Add 8 tablespoons of the butter, the cream, milk, salt, and pepper. Transfer to a casserole and dot with the remaining butter, cut into small pieces. Place in oven, uncovered, to keep warm for up to 1 hour.

In Advance: For a crisp, golden crust on the potatoes, increase the oven temperature to 400° F for the last 15 minutes.

Yield: Makes 8 servings

NUTRITION PER SERVINGCALORIES 397.85(58% from fat); FAT 25.92g (sat 16.19g); PROTEIN 5.57mg; CHOLESTEROL 79.91mg; CALCIUM 66.93mg; SODIUM 386.61mg; FIBER 3.81g; CARBOHYDRATE 38.06g; IRON 1.9mg

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