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, Let Chef Jon-Paul Hutchins from Le Cordon Bleu show you the chefs secrets to creating buttery, rich fluffy mashed potatoes. 5 pound russet potatoes, peeled and cut into 1 inch pieces 1 pint heavy cream 4 ounces butter 1. In a large pot combine the potatoes with enough water to cover by an inch. Add salt until you can just taste it. 2. Bring to a simmer and cook until the potatoes are completely cooked (20-25 minutes). 3. Drain the potatoes and put back in the pot on low heat to cook out the moisture, you can tell if there is a lot of moisture by the amount of steam coming from the potatoes. 4. Meanwhile heat the cream and butter together. 5. Pass the potatoes through a food mill, a potato ricer or a heavy steel sieve. This allows the starch granules to separate and give you potatoes that are as light as clouds. 6. Using a wooden spoon beat in the hot cream and butter until it’s all fully incorporated. 7. Season with salt and pepper. For extra flavor, add one or more of the following: ½ cup chopped basil, dill, chives, scallions, tarragon 1 cup cooked peas, roasted corn, roasted red bell pepper 1 cup grated cheddar, cream cheese, gruyere, Borsin, Goat cheese 1 cup sautéed onions, shallots and garlic Serves 8.