When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Emeril’s Mashed Potatoes
Nothing extra fancy here. A warm, tasty, comfort food that should be in every kitchen recipe box and Emeril Lagasse’s recipe is one of the best! Adjust to your liking, but we’ve found these proportions can’t be beat.
4 large Idaho potatoes (about 3 pounds)
1 3/4 teaspoon salt
1/2 cup heavy cream
3 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper
1. Peel and quarte the potatoes lengthwise, then cut into 1-inch wedges. Put them in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1 inch. Bring to a boil over the high heat. Reduce the heat medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
2. Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt and the pepper. With the heat on medium-low , mash and stir the mixture until well-blended, 4 to 5 minutes.
3. Serve immediately.
Try it with Dad’s Meat Loaf