Erickson Mashed Potatoes

Directions

1. 1. Wash and scrub the potatoes thoroughly. Peel them, wash them again, and cut each potato into roughly thirds so they cook evenly.
2. 2. Place the potatoes into warm water in a large pot, then bring the water to a boil. This keeps you from having to drop potatoes into already-boiling water. Add salt to the water.
3. 3. Cook until the potatoes are extremely tender. A fork should slide through easily and the potatoes should begin to split when tested.
4. 4. Drain the potatoes thoroughly and return them to the pot or a large mixing bowl.
5. 5. Mash with a potato masher, which is how we usually make them, or use electric beaters if you want an especially smooth texture.
6. 6. Begin working in the warmed heavy cream.
7. 7. Slowly add the melted butter, starting with about 1/2 cup and adding more as needed, up to 1 cup. Add it gradually so the potatoes do not become loose or watery.
8. 8. Season with kosher salt and freshly ground black pepper to taste. Continue mashing or beating until the potatoes reach the texture your family likes.
9. 9. Serve hot. Let everyone add extra butter, salt, pepper, shredded cheddar, sour cream, or chopped chives to their own serving if desired.
10. Garlic Mashed Potatoes variation:
11. Garlic Mashed Potatoes variation: Add 4 cloves garlic, pressed through a garlic press, to the potatoes and cooking water at the same time. Cook the garlic with the potatoes until the potatoes are fully tender, then drain and finish the mashed potatoes exactly as directed in the base recipe.