A simple and classic recipe for creamy mashed potatoes, perfect for a Thanksgiving dinner or any meal. Made with yellow potatoes, butter, and heavy cream, with optional Parmesan and salt to taste.
Wash, peel, and boil your potatoes until fork tender. Next, add to a paper towel lined plate to dry. Warm up your heavy cream and butter over a low heat. Run your potatoes through a potato ricer or mash with a masher. Add a little of your liquid at a time to your mashed potatoes until you get the texture you like. If you need more liquid then warm some more cream. Add Parmesan if you want and then salt to taste. You can mix in the pot stirring constantly over a very low heat to warm them back up if they get too cold.
