Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lbs (about 6 large) Russet potatoes
  • 1/3 cup heavy cream
  • 3 Tablespoons unsalted butter
  • 4 ounces cream cheese
  • Potato ricer

Instruction

  • Peel the potatoes, cut them in half then place them in a large stock pot filled with salted water. (The water should be at least 1 inch above the potatoes.) Place the pot over high heat and bring the water to a boil. Cover the pan, reduce the heat so the water is simmering, and cook the potatoes until they are fork tender, about 15 minutes.
  • While the potatoes cook, combine the heavy cream, butter and cream cheese in a small saucepan set over medium-low heat. Cook the mixture until, stirring frequently, until the mixture is smooth and warm.
  • Drain the potatoes, then once they’re cool enough to handle, pass them through a ricer into a large bowl. Add the heavy cream mixture to the bowl, stirring to combine. Taste and season the potatoes with salt and pepper.
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