Traditional Mashed Potatoes
1/3 cup heavy cream
1/3 cup milk
2 russet potatoes, -- peeled and chopped
Salt and freshly ground black pepper
2 tablespoons unsalted butter
Combine the cream and milk in a small saucepan, heat through and keep warm.
Put the potatoes in a saucepan, cover with cold water by one inch, season with salt and bring to a boil.
Reduce heat and simmer until the potatoes are tender.
Be careful not to overcook them or they will become waterlogged.
Drain, return the potatoes to the pan and cook over a moderate heat to dry out the potatoes, about 5 minutes.
While the potatoes are still warm, push them through a ricer into a bowl.
Or mash them with a potato masher.
Using a whisk, beat in the butter and the cream mixture. Season with salt and pepper.
Yield: 4 servings