Perfect Whipped Potatoes

Everybody loves whipped potatoes (or just mashed - your preference) - the home made kind, not the ones out of a box - but you'd be surprised at how many people don't fix them at home because they think they're difficult.  In fact nothing could be further from the truth.  One of the reasons I never thought to post a recipe for them is that for the longest time I just assumed everyone had their own.  Not so, as I found out when we had company over during the holidays and someone mentioned what a treat it was to have the "home made" kind for a change.  So here you go; foolproof whipped potatoes that will keep for hours, if necessary, while other parts of the dinner are completing.

• large Russet potatoes (they're the best for mashing or whipping)
• light cream (about a cup or so per 6 large potatoes), warmed
• whole milk (about ½ to 1 cup) scalded
• unsalted butter (about 4 tablespoons per 6 large potatoes)
• salt and pepper

The reason for not giving specific measurements is because the size of the recipe varies with the amount of persons you're serving and it's easy to judge how much stuff to add as you go along.  For starters use at least 1 large potato per serving (don't skimp - the leftovers are awesome).  Peel then cut the potatoes into 1" cubes, rinse well, place in a pot and fill with water to 1" above the potatoes.  Bring to a boil and let cook for about 10 minutes before testing.

The potatoes are ready when a fork easily pierces the potato but before they fall apart when pierced.  Drain well and dump into mixing bowl with the butter (cut into pieces.)  I start with a masher to get things going before transferring to a mixer.  Start the mixer slowly, so as not to send the potatoes flying across the kitchen, and gradually speed up while adding the warm cream.

There should be a setting on your mixer for "whip" so don't go any higher than this.  Continue to add cream until the potatoes are the right creaminess and fluffiness to suit your preference.  Continue to whip while seasoning to taste with salt and pepper.

If you need to hold the potatoes for a while transfer them back to the pot you cooked them in (or a clean one if you like scrubbing more pots :-) and using a spoon smooth the top of the potatoes and seal the edges where the potatoes meet the side of the pot.  Pour the scalded milk on top covering to about ¼".  Cover and set aside.

Lick the beaters (this is not an essential step but it is the cook's prerogative :-)

When ready to serve simply return the pot to stove over medium heat and stir to combine the potatoes and milk as they reheat.  When restored to the right fluffiness it's time to eat!