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Ingredients:
1/2 lb butter
10 lb white potatoes
1/2 pint light cream
salt and pepper
(parsley or chives)
Time:
About one hour
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To prepare mashed potatoes for twenty hungry
guys:
Take two sticks of butter out of the refrigerator
to warm to room temperature.
Boil 10 pounds of potatoes in their jackets until
tender, about 40 minutes.
Run the potatoes under cold water and slip them
out of their jackets. Put the naked potatoes into a large bowl.
Mash the potatoes while still warm with a potato-masher
until they are mostly broken up.
Transfer half of the potatoes to a KitchenAid
mixer. Add one stick of butter and a half-pint of light cream.
Mix a few seconds with the wire whip attachment,
until butter and cream are mixed in.
Repeat with the remainder of the potatoes, most
of the other stick of butter, and another half-pint of cream or milk.
Add salt and pepper to taste, and some parsley
or chives if you are feeling especially adventurous.
Transfer to three serving dishes and brush top
with remaining butter. Cover and reserve in oven until ready to serve.
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