Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

3 pounds Idaho potatoes, peeled and cut into1-inch pieces
1 3/4 teaspoons salt
8 tablespoons (1 stick) unsalted butter cut into pieces
1/2 cup heavy cream
1/4 teaspoon freshly ground white pepper

1. Place the potatoes and 1 teaspoon of salt in an Emerilware 2-quart saucepan, cover with water by 1-inch, and bring to a boil.
2. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain in a colander.
3. Return the potatoes to the pot, set over low heat, and add the butter.
4. Using a potato masher, mash the butter into the potatoes.
5. Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. (If preferred leave the potatoes slightly lumpy.) Serve immediately.

Yield: 4 Cups