Recipe by: Chef John V.
History: A potato dish that probably was a result of over cooking potatoes.
Description: American Favorite
Preparation time: about 45 minutes
6 cups potatoes, russets potatoes are preferred
2 tsp. salt
6 tbsp. butter
white pepper, ground (black pepper is fine)
1/2 cup heavy cream
1/4 cup milk
Peel and cup the potatoes into 1 inch slices and place in a pot of cold
water with the salt. Bring to a boil, reduce the heat and cook for about 35 minute or until they
pierced with a fork. Drain as soon as they are cooked. Return to the pot and
break up the
pieces, (mash or whip) with a whisk, masher, wooden spoon or electric mixer)
don't use a
food processor as they will become very starchy and gummy. Add the butter,
and cream/milk that you have warmed. Whip again and taste once more to see
seasoning is needed. Keep warm on very, very low heat or on the back of the
over high heat will breakdown the potatoes and they will
loose their fluffiness.