Yield:Yields about 8 cups

Servings:8 to 10

The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel. The hot potatoes and cream cook the eggs enough to render them food-safe.

Ingredients

4 lb. medium russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
1 cup heavy cream
4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
2 large eggs
Freshly ground black pepper
Thinly sliced chives, for garnish

Calories (kcal) : 330
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 12
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 95
Sodium (mg): 210
Carbohydrates (g): 35
Fiber (g): 3
Protein (g): 5

Preparation

Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.
Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over medium heat, stirring once or twice, until hot and the butter is melted. Turn off the heat, cover, and keep warm.
排水土豆和返回马斯锅中。h with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.

Make Ahead Tips

You can cook and mash the potatoes and mix them with the eggs and cream up to 2 hours ahead; keep warm in the pot on the back of the stove. Gently reheat over low heat, stirring occasionally to prevent sticking. Garnish just before serving.

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Ingredient Spotlight

IN THIS RECIPE
Russet Potatoes
IN THIS RECIPE
Cream
IN THIS RECIPE
Black Peppercorns
FEATURED
Squash Blossoms

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Reviews (1 review)

casoper| 08/11/2020

Hi, I have a question about these potatoes. I was trying to see if I added an egg to my mashed potatoes when I use them for a casserole topping and then freeze it, would keep the potatoes from getting watery when I thawed and baked it. The searching was how I found your site. Thanks