Ingredients

The following ingredients have 8 Servings
  • 4 pounds Russet Potatoes (about 8 medium)
  • Salt
  • 1/2 cup butter (1 stick)
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • Kosher salt
  • 1/4 teaspoon pepper
  • fresh minced parsley (for garnish, if desired)

Instruction

  • In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt.
  • While the water is coming to a boil, rinse, peel and dice potatoes into one inch chunks. Place potatoes into boiling water and cover with the lid. (Water should be enough to cover the potatoes). Cook over medium-low heat for 20-25 minutes, or until potatoes are fork tender.
  • Remove from heat and drain. Place potatoes back into the pan and sprinkle with 1 teaspoon salt. Mash several times with a potato masher.
  • In a small saucepan, add butter with milk, cream, and 1/4 teaspoon pepper, and place over medium-low heat until butter is melted. Reserve 1/4 cup and set aside. (Or melt in the microwave).
  • Pour the half of the butter mixture over the mashed potatoes and mix well. Add more of the butter mixture until potatoes are light and fluffy.
  • Pour potatoes into a greased 9"x13" pan. Cover and refrigerate for up to 24 hours.