Kat's "Riced" Potatoes

材料

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields: 6 servings

Ingredients:

– 1 bag Yukon Gold potatoes

– 1 cup heavy cream (or more, as needed)

– 1 stick (8 tablespoons) cold butter, cut into pats

– Salt and pepper, to taste

手順

1. Peel the Yukon Gold potatoes and cut them into evenly sized chunks.

2. Add the potatoes to a pot of heavily salted boiling water. Boil for about 20 minutes, or until fork-tender.

3. Drain the potatoes and carefully pass them through a potato ricer into a large bowl.

4. Warm the heavy cream in a saucepan over medium heat, but do not let it boil.

5. Scatter the butter pats evenly over the hot riced potatoes. Season generously with salt and pepper.

6. Slowly pour the warm cream over the potatoes.

7. Gently fold everything together just 2 or 3 times to incorporate. Do not overmix, or the texture will become gummy.