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Dietary Concerns

from "Real Simple® magazine"

Hands-on time: 15 minutes
Total time: 45 minutes

Serves 6 to 8
 Real Simple® magazine

4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup heavy cream
1 cup whole milk
5 tablespoons unsalted butter
2 1/4 teaspoons kosher salt
1/4 teaspoon black pepper (optional)

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Place the potatoes in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Meanwhile, warm the cream and milk in a small saucepan over low heat. Drain the potatoes, return to pot, and mash. Stir in the warmed cream and milk, the butter, salt, and pepper (if using).
Tip: To make this dish a couple of hours ahead of time and keep it warm, transfer the mashed potatoes to a heatproof serving bowl and place over a pot of simmering water. Cover the potatoes partially with the lid and stir occasionally. Add a little extra milk and butter just before serving to achieve the original consistency.
CALORIES 291 (45% from fat); FAT 15g (sat 9g); SUGAR 3g; PROTEIN 6g; CHOLESTEROL 44mg; SODIUM 583mg; FIBER 5g; CARBOHYDRATE 34g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Gold Potatoes - $1.29/lb
  Organic Valley Heavy Whipping Cream - $3.99/ea
 1 pint
  Breakstone's All-Natural Unsalted Butter - $3.69/ea
 2ct, 4oz ea
  Gefen Ground Black Pepper - $2.79/ea
You May Already Have
  Ronnybrook All Natural Creamline Milk - $1.99/ea
  Morton Coarse Kosher Salt - $2.99/ea
Estimated Total:  
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