Using a potato ricer is the key to silky smooth mashed potatoes. For the best flavor, be generous with the butter and black pepper.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Mashed Potatoes
- 3 pounds russet potatoes
- 1 stick butter
- 1/2 cup heavy cream
- Black pepper
Peel and quarter the potatoes.
Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes. Drain well and place in a large bowl.
Melt the butter in a large saute pan.
Rice all of the potatoes into the pan with melted butter. Mix in the cream and stir until potatoes are smooth. Season salt and lots of black pepper. Serve immediately.