Reviewed: Jan. 4, 2012

This recipe is how I typically make my potatoes with one exception -- normally I use milk and, honestly, I didn't notice a difference with the heavy cream. Anyway, my trick for perfect mashed potatoes I learned from a chance viewing of a few minutes of Cooking with Emeril (or whatever it was called...) several years ago. He instructed to return the drained potatoes to the pot for a few minutes before adding the ingredients and mashing them. The heat removes the excess moisture. I didn't watch to see how he recommended mashing them but I have always used an electric mixer (now a stand mixer) and ever since I began following his method I have not had that gummy, gluey, watery, whatever-you-wanna-call-it it's yucky consistency. Give it a try!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Nov. 23, 2011

Nope, you do not have to peel a red potatoe:) The skin is fleshy and add some health to that cream. I LOVE HEAVY CREAM. AND REAL BUTTER!!! The Russets I do peel. Find them even better than the overpriced Yukons. Irish girl here, and I do not like to do the dishes, pair of glove mits and pour off the water, return the spuds to the pan on the low burner, hmmm, excess moisture evaporates. Add my butter and the heavy cream to the potatoes in the same pan and let it bubble just a bit. Off of the burner and mash the old fashioned way. Aaaaah, these can not be beat by any chef!!!!! AND sometimes I even beef it up by adding White Cheddar.

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Reviewer:

IrishLassie

Cooking Level: Intermediate

Living In: Geigertown, Pennsylvania, USA

Reviewed: Sep. 10, 2011

Easy & delicious. I normally make mine with 2% milk so this was quite a splurge but it does make them much creamier. Definitely a special occasion ingredient!

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Reviewer:

Angie

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Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Hagerstown, Maryland, USA

Reviewed: Feb. 13, 2011

I had the same problem others had--the consistancy was much like elmer's glue (I followed the directions to a T)!! These were simply too thick. I think I'll stick to the normal milk and butter for my potatoes.

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Reviewer:

Ashley Owens

Reviewed: Dec. 21, 2010

I found the taste of these with cream to actually taste worse than with the no fat milk I usually use. I might just be so use to nofat, but I would not make these again.

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Reviewer:

krazyj

Reviewed: Nov. 28, 2010

Excellent recipe. The only thing I did was follow the advice of another reviewer and heated the heavy cream. I will definately be serving this again.

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Reviewer:

Sherry

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Central Point, Oregon, USA

Reviewed: Nov. 27, 2010

these were great, even the day after they tasted great.

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Reviewer:

kalisha.sneatus

Reviewed: Mar. 17, 2010

Soo delicious! Really fatty though, which is why it's holiday ONLY!

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Reviewer:

JasmineMoran

Reviewed: Dec. 23, 2009

Very good, however they didn't taste much different than my usual mashed potatoes that require regular milk, as opposed to the heavy whipping cream.

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Reviewer:

CarrieBelle

Reviewed: Nov. 27, 2009

I tweaked the recipe a little bit by adding some spices (I am Indian and, not surprisingly, very fond of spicy food :P). I made this a couple of hours before serving and followed other reviewer's advice and kept it in a slow-cooker on low setting. The potatoes were creamy and delicious at the time of serving.

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