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Creamy Mashed Potatoes

These are delicious -- wonderful with Browned Onion Gravy or your favorite gravy.
  • 8-10 small all-purpose, white, or russet potatoes, peeled and cut into 2-inch cubes
  • 1 stalk celery, including leaves
  • 1 bay leaf
  • 1 large clove garlic
  • 4 tablespoons butter, chopped in small pieces
  • 1/4 cup heavy cream (whipping cream)
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
Peel potatoes, and cut into chunks, yielding 8 to 10 cups. Place in a large cooking pot. Add enough cold water to barely cover potatoes. Add celery, bay leaf and garlic. (Tip: Use these pieces whole, not chopped.)

Bring to a boil and simmer, covered, for 20 to 30 minutes, or until potatoes are tender. Pour off the cooking liquid, reserving about a third of it for mashing. Discard the bay leaf, celery, and garlic.

To the potatoes in the pan, add the butter and the cream. Mash by hand or whip briefly with an electric mixer, adding only as much of the hot reserved cooking liquid as is necessary to achieve desired consistency.


Makes 5 or 6 servings.

Recipe editor

Note: Over-whipping mashed potatoes results in a gooey consistency.

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