Prep 15 mins
Cook 45 mins
A family recipe from Texas. They never fail to impress all my friends. Definitely not LOW FAT.
- 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
- 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.
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!
After making this I ended up throwing most of it away in the garbarge. They turned out way too runny. I even tried adding some potato flakes you get in the box to try to take away the soupy consistancy. When I got that problem fixed and tasted them I found even with adding the boxed potato flakes the 1/2 TBS of white pepper the recipe calls for ended up making it, what we thought, was way too stinginly hot which ruined the whole dish.
Nice basic recipe. People try to make mashed potatoes so complicated. The white pepper is a nice change from black pepper. Mine turned out as smooth as silk.