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    from "Real SimpleŽ magazine"

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

    Serves 6 to 8

    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)

    Print recipe

    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

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yukon Gold Potatoes - $1.49/lb
     Farm Fresh, Med
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
    You May Already Have
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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