My Ultimate Mashed Potatoes

Prep Time: 10

Cook Time: 1 15

Total Time: 1 30

Servings: Servings

A mix of butter and infused cream takes these potatoes to the next level.

1 pound cooked Russet potatoes, after peeling and roasting (about 2 large potatoes or 3 medium potatoes)
4 ounces unsalted butter, softened
1 cup heavy cream
2 medium shallots
3 cloves garlic
Salt and pepper, To taste

Preheat oven to 400˚F. Place potatoes on a baking sheet and poke a few holes in each one with a knife or fork. Roast potatoes for about an hour until they are fork tender. Let cool slightly.
While potatoes bake, add cream to a small pot with shallot and garlic. Bring to a slight simmer, then remove from heat, cover, and let infuse for 10 minutes.
Peel potatoes and measure out about a pound of potatoes.
Add potatoes to a ricer and press through into a bowl. Then add softened butter and use a rubber spatula to work the butter into the potatoes, being careful not to over mix the potatoes.
Once butter is in, add warm cream mixture to the potatoes in 1/4 cup batches. You might need only 1/2 cup of cream or up to a cup depending on how dry your potatoes are. Don't add too much cream or the potatoes will get watery.
Fold potatoes together until smooth. They should hold their shape. Season with salt and pepper and serve while warm.