Ingredients

The following ingredients have 5 Servings
  • 2 pounds Russet potatoes (about four medium-size )
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, (divided)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instruction

  • Preheat your oven to 450 °F. Then, scrub the potatoes and prick them with a fork several times.
  • Place the potatoes directly on the middle oven rack and bake for 60 minutes or until they are very soft and squishy when squeezed with an oven mitt. You do not have to use a baking sheet.
  • Right before the potatoes are done, add the cream and three tablespoons of butter, plus the salt and pepper, to a small saucepan and bring it to just below a simmer over low heat. Do not let the mixture boil.
  • Remove the potatoes from the oven. Working quickly to keep them as hot as possible, cut them in half horizontally, one potato at a time, and then use a kitchen towel or oven mitt to hold the halves while you scoop out the flesh into the bowl of a stand mixer. Put a kitchen towel or a sheet of aluminum foil over the top of the bowl while you are working to keep the potatoes hot while you repeat this with the rest of the potatoes.
  • Use a potato masher, potato ricer, or fork to smooth out the potato flesh and remove as many lumps as possible.
  • Then, using your paddle attachment, beat the potatoes at low speed just until they are smooth. Do not over-mix or overbeat them.
  • Add the cream and butter mixture to the potatoes and gently fold it in with a rubber spatula. Don't panic; it will look like you have too much cream, but be patient and keep gently folding until the warm potatoes have absorbed all of the warm cream and butter. Taste and add additional salt or pepper, if needed.
  • At this point, they are ready to serve. However, if you are making them ahead, place the mashed potatoes in a 9' x 9' inch metal baking pan that has been sprayed with non-stick cooking spray and spread them out evenly. Cover with aluminum foil and store in the refrigerator for up to 48 hours.
  • Before serving, bake or reheat them covered in a 350 °F oven for 20 to 30 minutes or until they are hot. Place in a serving dish, add a pat of butter, and serve immediately.