- 3 pounds (about 9 medium-sized) red or Yukon Gold potatoes (or a mix), washed, skin on and chopped in 1-to 2-inch pieces
- 2 1/2 cups heavy cream
- 2/3 cups whole milk
- 1 1/4 cups (2 1/2 sticks) Rhody Fresh butter
- Kosher or sea salt
- Freshly ground black pepper
Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil over high heat. Remove lid and boil for 20 minutes, or until potatoes are tender. Drain and set aside for 5 minutes. Combine cream, milk and butter in a saucepan and cook over medium heat, stirring until simmering. Return potatoes to their original pot and mash with potato masher. Slowly add cream mixture and continue to mash until desired texture is reached. Season to taste.
Recipe by Ashley Vanasse, executive sous-chef, Easy Entertaining Inc., Providence