Creamy Mashed Potatoes

SERVES 6-8

A large stock pot is the perfect cookware to make a huge batch of delicious mashed potatoes. Le Creuset offers a collection of colorful enamel-on-steel pots that will look beautiful in your kitchen.

1. Place prepared potatoes into a stockpot. Cover with cold water and bring to a boil. Remove the lid, reduce to a simmer and cook until potatoes are very soft, approximately 15 - 20 minutes.
2. Drain the potatoes and set aside.
3. Add the butter, 2 cups heavy cream and salt and pepper to the stockpot. Melt over medium high heat and set aside.
4. Pass the potatoes through a food mill and add them back to the stockpot. Stir to combine with the butter and cream mixture. (If you want even creamier potatoes, heat 1 cup heavy cream and add to the mixture.)
5. Transfer the potatoes to a serving bowl and garnish with melted butter (optional), parsley and additional salt and pepper to taste.

INGREDIENTS

• 5 pounds Yukon Gold or white potatoes, peeled
• 2 sticks unsalted butter
• 2 - 3 cups heavy cream
• Salt and white pepper to taste
• Parsley to garnish