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Mashed Potatoes

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Recipe by: Chef John V.
History: A potato dish that probably was a result of over cooking potatoes.
description: American Favorite
Preparation time: about 45 minutes
Serves: 6


6 cups potatoes, russets potatoes are preferred
2 tsp. salt
6 tbsp. butter
1 dash white pepper, ground (black pepper is fine)
1/2 cup heavy cream
1/4 cup milk


Peel and cut the potatoes into 1 inch thick slices and place in a pot of cold water with the salt. Bring to a boil, reduce the heat and cook for about 20 minutes after they come to a boil or until they are easily pierced with a fork. Drain as soon as they are cooked. Return to the pot and break up the pieces, (mash or whip) with a whisk, masher, wooden spoon or electric mixer) don't use a food processor as they will become very starchy and gummy. Add the butter, pepper, nutmeg and cream/milk that you have warmed. Whip again and taste once more to see if additional seasoning is needed. Keep warm on very, very low heat or on the back of the stove.

Reheating over high heat will breakdown the potatoes and they will loose their fluffiness.