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Creamy Mashed Potatoes
2 LBS Yukon Gold potatoes, peeled & cut into quarters
1 LB russet or red potatoes, peeled & cut into 2" pieces
1-1/2 tsp. salt, divided
3/4 C hot whipping cream
1/8 tsp. black pepper
Bring potatoes to a boil in a pot salted water; reduce heat to medium. Boil for twenty to twenty-five minutes or until potatoes are tender. Drain; return to cooking pot over low heat. Mash with a potato masher or hand mixer; slowly add the hot cream. Stir in the remaining salt and black pepper; serve.
Variations: Include cooked bacon pieces, onions, diced jalapeno peppers, sliced green onions, cheddar cheese or chopped tomatoes.
Recipe featured in the Food Fare Cookbook.
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