Creamy Mashed Potatoes

Courtesy of and presented by Chef Cynthia Ferich

Creamy Mashed Potatoes

5 cups skinned and cubed potatoes (Russet or Yukon Gold)

½ sweet cream butter, melted

½ cup heavy cream, warmed

1 teaspoon salt

½ teaspoon white pepper


2 teaspoons sweet cream butter

½ cup panko bread crumbs

½ cup grated Parmesan cheese

3 Tablespoons freshly chopped chives

Wash, skin and cube potatoes.  Place in a pot and completely cover with cold water. Boil on medium heat until the potatoes are fork-tender and completely cooked.  Pour into a colander and drain well of all water. 

Over a large bowl, using a ricer, fill with batches of potatoes and rice until all of the potatoes are riced.  Add melted butter, warm cream, salt & pepper and combine.  Spread into a casserole dish.

For the topping, melt the butter in a small skillet and add the bread crumbs.  Continue tossing until toasted.  Cool slightly before adding the cheese.  Combine and sprinkle on top of the potatoes and finish with fresh chives.  Serve.

Note(s):  If you do not have a ricer, use a potato masher.

Russets and Yukon are a waxier, starchier potato and make for a better 'mashed' potato.

If you want a 'skinnier' mashed potato, substitute ½ cup of butter for:  ¼ cup butter and ¼ cup chicken broth and substitute the heavy cream for whole milk or 2%.