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The Best Mashed Potatoes

  • 4 pounds gold potatoes, peeled and cut into quarters
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped chives (optional)

Prep: 15 Minutes

Cook: 20 Minutes

Servings: 6-8

  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
  2. Drain potatoes well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan.
  3. Put the potatoes through a ricer or food mill, or you can use a potato masher.
  4. Add the hot cream to the bowl of potatoes and season with salt and pepper. Mix together with a spoon and add the chives (optional).

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