Boiling potatoes bump into each other and the sides  of the pot causing corners to break off, especially if the  potatoes are high in starch. If you boil a creamy white  potato, it disintegrates after 30 minutes, but a mealy  Idaho will hold up.

Cook : 20 minutes
Prep : 15 minutes
Serves : 4


1 lb. (450g) Idaho  potatoes
1 lb. (450g) Yukon gold potatoes
1 ⁄ 2 gal. cold water
2 TB. kosher salt
1 ⁄ 2 cup heavy cream
2 TB. butter


Potato brush
Potato peeler
Paring knife
1-gal. pot
Small pot
Mixing bowl
Potato masher

Under running water, brush the dirt off the potatoesPeel and cut out any potatoes. Peel and cut out any  bad spots. Cut the potatoes into pieces about 1 1⁄ 2 inches (5cm) in size (fig. a). Place the potatoes in a pot of cold water. They’ll start to turn brown if not kept  in water after they’re peeled and/or cut.




PuPotatoes on the stove over high heatt the pot on the stove over high heat. Bring the water to a boil and  cook for 20 minutes. Check for doneness by sticking a paring knife in the largest piece of potato. If you feel resistance in the middle, allow to cook 5 minutes longer. When the knife goes cleanly into the potato, remove from the  stove and drain the water immediately (fig. b).



combine salt, cream, and butter

In a small pot, combine salt, cream, and butter. Heat over a medium flame until the butter is melted (fig. c).






After the potatoes have drained and while still hot, put them into a mixing bowl (fig. d). Pour in the cream mixture(fig. e). Using the potato masher, start pressing through the potatoes. Continue until potatoes are smooth and  creamy (fig. f).

e fd


Serve as a side dish on a plate, or family style in a large serving bowl.

Mashed, Smashed, and Whipped

What’s the difference between the styles of creamed potatoes?
Mashed potatoes are peeled, boiled, and hand pulverized with a ricer, food mill, or potato masher. Smashed potatoes aren’t peeled, they’re boiled and then pulverized with a potato masher. Whipped potatoes are peeled, boiled, and pulverized using a mixer. (Be careful using this method—if they’re over-mixed, the starches will become gummy.)