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Creamy Mashed Potatoes

November 30, 2010

 “Share the Bounty”

 “Fruit Basket”

(“Circa 1920” Polychromed Bronze-Clad / Hirsch)

[Courtesy of www.antiquebookendshoppe.com]

Every year I say “I am not making mashed potatoes” for Thanksgiving.  Every year I make mashed potatoes for Thanksgiving.  Although there is already too much food planned at the very end of the cooking cycle it just seems there “must be” mashed potatoes on the table whether we need them or not.  Once again I always go back to the standard rich and creamy recipe, plain and simple with memories of the past.  Even if I only have a bite sized serving it is so satisfying.

Creamy Mashed Potatoes

Ingredients

  • 4-5  Large Idaho Potatoes (washed, peeled and cut in 1″ pieces) *
  • Salt
  • 2-3 T. Unsalted Butter
  • 1/2 C. Heavy Cream (may substitute milk or Half & Half)
  • Salt
  • Sprig of Fresh Parsley

  Preparation

  1. Boil potatoes until tender (about 20 min.)
  2. When done, drain and put back in pan, add the butter and begin to beat on low
  3. Add the cream slowly and continue to beat until desired consistency
  4. Add salt to taste
  5. Serve in a warmed bowl
  6. Garnish with fresh parsley

 

 

(Serves 4-8)

Recipe adapted from Betty Cheney

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