The Ritz-Carlton, Marina Del Rey
To print this recipe, choose a print size:
4 large russet potatoes
1 cup whole butter
1 cup heavy cream
kosher salt (to taste)
cracked black pepper (to taste)
Add whole, peeled potatoes to room-temperature water in a large metal pan. Slowly bring to a simmer. In a second pan, melt butter and add cream. Slowly boil potatoes for about 30 minutes, until a sharp knife passes easily through them. Strain excess water. Place potatoes in a 300-degree oven for 10 to 15 minutes to remove more water from the potatoes. Scoop the potatoes out into a metal bowl. Mash them by hand, using a ricer (preferred) or another instrument, depending on the consistency of potatoes desired. Add butter/cream mixture (warmed) and salt. Use a metal spoon to gently fold the potatoes until they are a smooth consistency. Do not overdo this or the potatoes take on a glue-like texture. Season with additional salt and pepper.
Chef Chad Minton suggests creative additions to the spuds, including chopped bacon, minced chives, sour cream and pepper or reduced cabernet sauvignon wine, salt and pepper.
Serves 3 to 4.