Me in the blue shirt, my brothers Steve, and Pat, and my Dad. My brother Tim is just out of the picture
Ingredients
4ea Russet potatoes
1/2stick Unsalted butter
Approximately 1/2C Heavy cream approximately
Salt to taste
Process
Peel the potatoes
Cut into similar sized pieces
Put them in a sauce pot and cover with water
Add about 1t of salt
Cook at just under a boil until the potatoes are fork tender
If you are making gravy, reserve some of the potato water and set aside
Drain the potatoes
Mash potatoes with the butter
Add cream and continue mashing until you get the consistency you want (usually about 1/2C) I like my potatoes fluffy, not creamy, so I might use less heavy cream.
Add salt to taste.
Mad Dog and Celeste's Recipes 