Creamy Potatoes (Print Version)

# Ingredients:

01 - About 3 pounds of Yukon gold or russet potatoes.
02 - 1 and a half cups of heavy cream.
03 - 4 tablespoons of salted butter, plus extra for the top.
04 - 1 tablespoon of flavored salt.

# Instructions:

01 - Rinse under running water. Peel off the skins, then chop into big chunks.
02 - Fill a big pot with water and bring it to a boil. Toss in the potatoes and cook for 20 minutes. Drain thoroughly.
03 - Move the boiled potatoes to a large bowl. Mash them up until smooth—make sure there aren’t any lumps.
04 - Stir in the cream, butter, and salt. Keep mixing until it’s all blended. Optionally, you can pour some extra melted butter on top.

# Notes:

01 - Choose potatoes with a lot of starch.
02 - Mash them while still warm.
03 - You can prepare this in advance.
04 - Great side for special occasions.
05 - Made with just a few items.
06 - Tastes like something from a restaurant.

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