Recipe by Spencer in STL
A family recipe from Texas. They never fail to impress all my friends. Definitely not LOW FAT.
Top Review by JanetSmith154
Hi!!! I LOVE THIS RECIPE, this is what my husband calls "the good mashed potatoes" - we use fingerling potatoes about 2 1/2-3 pounds worth, and just boil them whole - the skins come off in the ricer... The key to these potatoes is to "rice" them HOT and stir in the butter and cream slowly as to incorporate into the potatoes (I use a spatula to fold the ingredients in). We also grate a tiny bit of nutmeg into the potatoes for that umph! I'm sorry for the person who left the bad review b/c they couldn't make it work. This is just a technique that requires some patience... they are smooth and silky - use the heavy cream!! It's better flavor, and you are already using all that butter!
- 5 potatoes (I prefer russets)
- 1⁄2 pint cream (if feeling sinful) or 1⁄2 pint heavy cream (if feeling sinful)
- 1⁄4 cup butter
- 1⁄2 tablespoon white pepper
- 1 tablespoon seasoning salt
Directions See How It's Made
- In a large stock pot fill with water and bring to a boil.
- 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.
- Add the butter, pepper and season salt.
- Use a whisk or hand mixer to blend ingredients and make taters smooth.
- Add cream to the point, while stirring, that the taters have a great consistency.
- 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 flavor beautifully.