Mashed Potatoes

My mother made the creamiest mashed potatoes found anywhere and even though she never tried to hide her technique I never figured out how she did it.  I know she let the mixer run for ever and added plenty of butter and milk but I've no idea how she was able to keep them warm.  Rather than try to duplicate her method, I'm trying out a method that will work for me.

2 large potatoes (peeled and cut into large pieces)

1 cup heavy whipping cream

2 tablespoons butter

salt

 

1. Put the potatoes in a large pot of water and add salt.

2. Bring to a boil over medium high heat and cook until tender (about 20 minutes).
3. Drain potatoes and put in large bowl for mashing.

4. Mash potatoes with hand masher.
5. Heat cream and butter in a small saucepan until incorporated.

6. Pour heated cream and butter over mashed potatoes and stir until smooth.

7. Season with salt and pepper. 

These mashed potatoes are very smooth and creamy and as an added bonus, are easy to keep warm for serving.  The mashed potatoes seem to melt as you pour the warm cream and butter mixture into them.  I didn't choose any special type of potato but some types are supposed to be better than others.

Potential experiments: add bay leaf while boiling potatoes, add garlic, top with chives, use different types of potatoes