Mashed Potatoes
These mashed potatoes hold a special place in my memory. They were a recipe I put together for the first Thanksgiving I ever cooked
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
hors doeuvres
main dish
side dish
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 bay leaf
- 2 cups heavy cream
- 3 tablespoon unsalted butter
- 4 pound baking or golden creamer potatoes peeled
- to taste salt ~~amp pepper
- 2 tablespoon chives chopped
- Carbohydrate 1.09977750105761 g
- Cholesterol 52.2062500519329 mg
- Fat 15.3618425140257 g
- Fiber 0.115424998283386 g
- Protein 0.745835000777098 g
- Saturated Fat 9.59578100873079 g
- Serving Size 1 1 Serving (264g)
- Sodium 12.0100000144047 mg
- Sugar 0.984352502774225 g
- Trans Fat 0.87981600072327 g
- Calories 142 calories
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
