Ultimate Mashed Potatoes

With so much riding on mashed potatoes at Thanksgiving why risk another

year of Gluey spuds, Let Chef Jon-Paul Hutchins from Le Cordon Bleu show
you the chefs secrets to creating buttery, rich fluffy mashed potatoes.

5 pound russet potatoes, peeled and cut into 1 inch pieces

1 pint heavy cream
4 ounces butter

1. In a large pot combine the potatoes with enough water to cover by an

inch. Add salt until you can just taste it.
2. Bring to a simmer and cook until the potatoes are completely cooked
(20-25 minutes).
3. Drain the potatoes and put back in the pot on low heat to cook out the
moisture, you can tell if there is a lot of moisture by the amount of steam
coming from the potatoes.
4. Meanwhile heat the cream and butter together.
5. Pass the potatoes through a food mill, a potato ricer or a heavy steel
sieve. This allows the starch granules to separate and give you potatoes
that are as light as clouds.
6. Using a wooden spoon beat in the hot cream and butter until it’s all
fully incorporated.
7. Season with salt and pepper.

For extra flavor, add one or more of the following:

½ cup chopped basil, dill, chives, scallions, tarragon
1 cup cooked peas, roasted corn, roasted red bell pepper
1 cup grated cheddar, cream cheese, gruyere, Borsin, Goat cheese
1 cup sautéed onions, shallots and garlic

Serves 8.