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Ingredients

• BASIC mashed potatoes
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• 1 pound russet potatoes, peeled and diced
• 1 pound yukon gold potatoes, peeled and diced
• 1 stick (1/2 cup) butter
• 1 cup heavy cream
• salt and ground black pepper, to taste
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• DIRECTIONS
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• Place both varieties of potatoes in a large pot.
• Add enough cold water to cover the potatoes by about 1 inch.
• Bring to a boil over high heat, then lower to medium-high to maintain a low boil.
• Cook until tender, about 25 minutes.
• Meanwhile, during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. Once the butter melts, mix well and set aside.
• Drain the potatoes. If you have a potato ricer, use it to rice the potatoes into the cooking pot. Alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher.
• season the potatoes with salt and pepper.
• Use an electric mixer or whisk to lightly beat the potatoes. Whip in half of the butter and cream mixture, then continue adding more to reach desired consistency.
• season with salt and pepper.

Description

There Should Be 5 Additional Minutes Added For The Power-up You Wish To Use. The Basic Recipe Is Delicious And Creamy And I Liked This Technique. I Have Not Tested Every Power-up But The 2 I Made Were Great So I Will Be Doing The Others.The Picture Is Th

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