Best rustic russet mashed taters

By • January 20, 2015 0 Comments

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Author Notes: The BEST mashed potatoes. I've been making these for about 50 years. Yup.Kate

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Serves 8

  • 10 Russet potatoes
  • 1 Cube butter
  • 1 teaspoon Sea salt
  • 1/2 cup Cream/half n half
  1. Peel potatoes. Cut in chunks. Boil for about 15 min, till soft. Completely drain.
  2. Put in mixer bowl, like kitchen aid. Add butter, salt. Mix till soft, about 1-2 mins. Slowly add cream, not too much, just till taters are fluffy, not watery. Taste to see if more salt needed. Scoop into bowl in lovely mounds. Yum. Enjoy.

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