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Mashed Potatoes These are classic mashed potatoes, which set the scene for main dishes that are spicy and rich in proteins. If you want to make them more of a centerpiece by adding cheese or herbs, do so at the end, right after the cream and butter and before the salt and pepper.
6 Yukon gold potatoes 1 cup heavy cream 1 stick butter, room temperature Salt and freshly ground black pepper
Peel and medium dice the potatoes. Submerge diced potatoes in a pot of salted water. Bring to a boil and reduce heat to simmer; cook until a knife can easily pierce the potato, about 15 to 20 minutes. Drain the potatoes and mash using a food mill, a potato ricer, or by hand. Once mashed, place them back in the pot over low heat. Add the cream, butter, salt, and pepper and combine. Serve immediately. Serves 6 to 8 as a side
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