The name of these potatoes really does not reflect the truth. In theory, they should be eaten only once per year, but these butter rich tubers are addictive. All winter long, this velvety mash accompanies anything from fish to fowl to four-legged beast. Sometimes a culprit is caught with a spoon and the bowl in hand eating cold leftovers in front of the refrigerator. This may sound a bit controversial, but small dollops of mashed potato make a wonderful flatbread topping. Add some prosciutto, some spring onion, and a healthy pouring of olive oil over the entire pizza, and pop in a 500 degree oven for 2 minutes. Yummy…potatoes have fed peasants for hundreds of years, but butter and full fat cream turn these into a luxurious treat fit for consumption all winter long.
Ingredients6 medium-sized Russet potatoes, peeled 2 pounds Yukon Gold potatoes, peeled 1 cup heavy cream (plus more just in case) 1 pound unsalted Kerrygold Irish Butter, cut into pieces Kosher salt, to taste Freshly ground black pepper, optional
- Fill a large pot with cold water and add 2 tablespoons salt.
- Put the potatoes into the pot (the water should cover the potatoes by 1 inch, add water if necessary).
- Turn the stove burner to high and boil the potatoes until a knife can be easily inserted into the center of the potatoes, usually 20 minutes.
- Put a large mesh strainer or colander in the sink. When the potatoes are finished cooking, pour them into the strainer and let drain, shaking a bit to remove excess water.
- Add the cream to the hot pot and place over low heat on the stove.
- Spoon the hot potatoes into a potato ricer and squeeze them into the pot of cream. Continue until all of the potatoes have passed through the ricer.
- Stir the potatoes and add the butter two tablespoons at a time until the butter is incorporated.
- Taste for seasoning. Add salt if necessary and finish with freshly ground black pepper if desired.