golden mashed potatoes

Is there anyone, anywhere, who doesn’t like mashed potatoes… other than two of my kiddos?

I could seriously do nothing but eat mashed potatoes every single day, with no regrets.

And my mom? Calls me up weekly to ask me to make some for her.

This version uses golden potatoes instead of traditional russet, making them the perfect weeknight potato side, since you don’t need to peel them.

Ingredients:

12 - 15 golden potatoes, quartered

1 cup heavy cream

3/4 cup butter

1 1/2 tsp salt

Directions:

Add potatoes to a large pot of cold water. Bring pot to boil.

Let potatoes boil for 20 - 30 minutes, until easily pierced with a fork.

Turn stove down to low, and remove pot from heat. Strain potatoes.

Melt butter and heat cream in pot over low heat. Add potatoes back in, and using a potato masher, mash ingredients together until fully combined.

Taste for additional salt or butter additions.