Traditional Mashed Potatoes

Recipe courtesy Voltaggio Brothers
Show: Williams-Sonoma Specials Episode: Voltaggios Take On: Thanksgiving

Photo: Traditional Mashed Potatoes

TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

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Directions

Place the potato chunks into a large saucepan. Fill the saucepan with enough water to cover the potatoes. Bring to a boil and cook until fork tender, about 15 minutes.

Meanwhile, warm the heavy cream over medium-low heat in a small saucepan. Transfer to a large bowl.

Drain the potatoes. Using a potato ricer, rice the potatoes directly into the warm cream. Using a whisk or wooden spoon, stir until the potatoes are smooth. Begin adding the butter and stir to incorporate. Season with salt and pepper. Transfer to a serving vessel and drizzle with a little oil. Sprinkle the dish with minced chives if desired.

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  • on February 12, 2012

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    I had to add 2 cups of instant potatoes as the potato to cream and butter ratio was way off. Mine was soup as well and it was Christmas Day and no stores were open. I even tried convenience stores but no potatoes, so I found a box of instant mashed potatoes in my pantry and added a bunch and the family loved them. They thought they were the best potatoes they had ever had. Next time I will start with 6 lbs. of potatoes.

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  • on November 24, 2011

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    I made this exactly as written and had potato soup. (I don't know how much whipping I was supposed to do beyond what it says in the recipe -- I didn't see the show. It tasted good, though. Fortunately, I had more potatoes, so I quickly cooked up another two pounds and riced it into the batch. Then they were fine. I would suggest keeping some cream separate and add as you need to get desired consistency.

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  • on November 17, 2011

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    Didn't make these yet but watched the show from which the recipe came and wanted to note that they used TWO STICKS OF BUTTER for the potatoes on the show.
    Additionally the potatoes were riced in advance so that is good to know in case you are prepping ahead of time.
    Based upon the watching the show these potatoes were pretty loose and the advice was that they needed to be "whipped" to incorporate as much air as possible. In any case they looked like they had the texture of a quickly melting milkshake. Get your straw out!

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