The Very Best Mashed Potatoes

The Very Best Mashed Potatoes

Time: 40 mins


  • 3 1/2 lbs russet potatoes, peeled and cut into cubes
  • 2/3 cup milk
  • 1/3 cup heavy cream
  • 6 tablespoons butter
  • 1/2 teaspoon cider vinegar
  • salt and pepper


  • 1 In a large saucepan, simmer potatoes in salted water until soft. Drain well.
  • 2 Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
  • 3 Beat in vinegar, mixing well. Add salt and pepper to taste.
  • 4 *Can be made ahead: Cool, cover and refrigerate up to 2 days.
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