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
Directions
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.
Drain potatoes well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan.
Put the potatoes through a ricer or food mill, or you can use a potato masher.
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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The Best Mashed Potatoes
By Terrie Lewis(2) | September 09, 2024
Ingredients
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
Directions
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.
Drain potatoes well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan.
Put the potatoes through a ricer or food mill, or you can use a potato masher.
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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