We love potatoes of all varieties, in all styles, all year round. But especially on St. Patricks Day, as part of an Irish themed menu, we love some fish and chips or stout braised beef with mashed potatoes. This is one of our favorite recipes.
And in case you're worried it's a misprint, yes, the amount of butter is correct. Just trust us on this one!
Ingredients-3 pounds of yellow potatoes (Yukon Golds are perfect)-1 1/4 pounds of butter, cubed-1/4 cup of heavy cream-kosher salt
Boil potatoes in lightly salted water until tender (about 20 minutes). Drain and allow to cool. When potatoes are cool enough to handle, remove the peel. Puree the potatoes with a food mill / ricer into a large sauté or sauce pan.
Heat the puree over a medium heat, turning frequently with a rubber spatula. Watch for the potatoes to release moisture as steam and continue stirring until they take on a drier, fluffier consistency (about 3 minutes). Reduce heat to low.
Add butter 1/4 pound at a time, stirring until completely melted, smooth, and creamy before adding more. After all butter is incorporated, whisk in the cream. Salt to taste. Plate and serve immediately.