Adapted from “The Professional Chef,” Seventh Edition, by The Culinary Institute of America. Serves about 10.
Ingredients
4-5 pounds russet potatoes
1 tablespoon salt
1/2 cup heavy cream, or extra as needed
2-3 tablespoons butter at room temperature, or extra as needed
Salt and pepper to taste
Directions
Peel potatoes and cut into 2-inch cubes. Place in large saucepan. Add cold water to just submerge the potatoes. Bring water to a low boil. Add 1 tablespoon salt and simmer at a lazy boil until done, about 30 minutes. (Test for doneness by poking with a fork. If the potato offers no resistance, it’s done.)
In separate saucepan, warm cream to just below boiling. Using a slotted spoon, remove potatoes from cooking liquid directly into a food mill or ricer. Pass potatoes through, working in batches if necessary.
Add warmed cream and butter, stir gently until thoroughly combined. Season with salt and pepper and serve with butter.
For softer, finer mashed potatoes, puree them through a ricer or potato mill. For more rustic mashed potatoes, use a potato masher. Choose russet or baking potatoes for smoother mashed potatoes, or more waxy yellow or red potatoes for a rustic mash. Do not overwork your potatoes, or they will become starchy and gummy. Never use a blender or food processor, or your potatoes will be sticky.
