Ingredients

Potatoes, mealy, 90 count 8 ea

Salt to taste

Whole Butter 4 oz

Half and half 4 fl oz

Salt and White Pepper to taste

Preparation

  1. Cook the potatoes in their jackets in simmering water until tender. Cool for a moment and peel while they are still hot.

  2. Put the potatoes through a food mill or a ricer into a bowl.

  3. Heat the cream and butter till it is hot. Add to the potatoes and mix in with a spoon. Do not add all of the cream at once as the final product might be too loose. Season with salt and white pepper.

  4. If the potatoes seem dry add more hot cream. If you feel they will taste better with more butter add it.