Using a meat grinder for mashed potatoes may seem unusual but it's a secret to many great restaurants, rather than smashing the potatoes it cuts them very finely leaving a super fluffy mash with bits of the potato intact making for a great texture. This is ridiculously rich. We love it almost as a sauce as a smear on a plate with vegetables or fish.
Recipe courtesy of Morgan Hass
Print
Super Rich Mashed Potatoes
Total:
1 hr 25 min
Prep:
35 min
Cook:
50 min
Yield:
10 to 12 servings
Total:
1 hr 25 min
Prep:
35 min
Cook:
50 min
Yield:
10 to 12 servings

Ingredients

  • 2 pounds russet potatoes, scrubbed
  • Kosher salt
  • 3/4 cup double cream
  • 2 pounds (2 sticks) unsalted cultured butter, chilled and cut into pieces
  • Freshly ground black pepper

Directions

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water.

Hold each potato in a towel or oven mitt (it will be hot) and peel by running a knife over the top; the skin will come off very easily. Quarter the potatoes and pass the through the finest die of the meat grinding attachment on a stand mixer back into the pan (or alternatively, through a ricer or food mill).

When the potatoes are almost done, heat the cream in a small saucepan over medium-high heat to just under a simmer. Set aside.

Return the potatoes to the stove over medium heat. Fold in the cream and reserved cooking liquid. Quickly fold in the butter a handful of pieces at a time, letting each addition almost fully melt before adding the next, until fully incorporated; it takes about a minute for each addition. Season with salt and pepper. Serve immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Fast Mashed Potatoes for Desperate Times

Recipe courtesy of Cooking Channel

Sour Cream and Chive Mashed Potatoes

Recipe courtesy of Kelsey Nixon

Best Old-Fashioned Mashed Potatoes for a Crowd

Recipe courtesy of Morgan Hass

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy of Giada De Laurentiis

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Twice Baked Potatoes

Recipe courtesy of Kelsey Nixon

Chuck's Super Burgers

Recipe courtesy of Chuck Hughes

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here