Traditional Mashed Potatoes-Holiday Version

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READY IN: 1hr
Recipe by Barb 3663

Uses a potato ricer or food mill. This is the way that a German lady I worked for back in the 80's taught me to make them for her. She used evaporated milk, I'm using cream for the Holiday Version. This is COMPLETELY decadent, and should be reserved for holiday use only :)

Ingredients Nutrition

Directions

  1. Peel and cube potatoes.
  2. Boil in salted water until easily crushed with a fork.
  3. Heat cream and butter gently in saucepan until butter melts, pour into large bowl.
  4. Put potatoes through ricer into the bowl, mix gently.

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