Maggie Waldron's 'Best' Mashed Potatoes

Ingredients

• 2 lb 6 medium russet potatoes
• ¼ cup heavy cream or creme fraiche
• ¼ cup milk
• 8 Tbsp salted butter, cut into pieces
• salt and freshly ground pepper to taste

Method

1. Heat the oven to 400 degrees. Wash the potatoes. Bake them in the oven for 1 hour, or until the flesh is very, very soft when pierced with a fork.
2. In a small saucepan, heat the cream and milk over low heat. Slash open the potatoes and scoop the flesh into a ricer or pass it through a coarse sieve into a warm bowl. With a fork, whip in the cream and milk mixture and the butter and season with salt and pepper. Mix in a little more milk for the desired consistency.
3. Serve right away or keep warm over a pan of hot water, covered with plastic wrap, for up to 20 minutes.

Notes

Clipping. Yield: makes 6 servings. For garlic mashed potatoes, mix in 4 to 6 cloves mashed roasted garlic.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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