Yield: 8 servings
Ingredients:
- 4 Russet Potatoes (From The Shed)
- 1 cup Heavy Cream from Market Provisions at The Market
- 1 cup Milk from Market Provisions at The Market
- 4 ounces Grass-fed butter from Market Provisions at The Market
- As needed Chopped Chives
- TT Salt
Procedure:
- Begin by rinsing the potatoes well, scrubbing off any excess dirt from the skins. Cut the potatoes into 2-inch cubes and place in a large stock pan. Fill the pot with enough water to cover the potatoes completely. Add enough salt to season the water enough that it tastes like the ocean.
- Bring the pot to a boil and cook until the potatoes are fork tender. PRO TIP: Do not use a knife to test if the potatoes are soft because knives are typically sharper than forks and will make it seem like they are more done than they are.
- Once the potatoes are tender, strain the potatoes from the water using a colander. Allow the potatoes to sit for a few minutes so that the steam may release any excess moisture from the potatoes.
- Bring the heavy cream, milk, and butter to a boil. Season with salt to taste if desired.
- Add the strained potatoes to a large bowl or the sauce pot they were boiled in and begin mashing them. Gradually add the cream and butter mixture to the potatoes, folding it in gently while mashing the potatoes. PRO TIP: Be careful not to overmix your potatoes as this will give them a gummy texture; mashing by hand is preferable to mixing with a stand or hand mixer to prevent this from happening.
- Garnish with some melted butter and chopped chives.
- Enjoy!
Credit: Chef Michelle Tribble
