Mashed Potatoes
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
  • 5 Large Yukon Gold Potatoes, quartered
  • ½ Cup of Heavy cream
  • ¼ Cup of Whole Milk
  • 3 tablespoons Unsalted Butter
  • 2 teaspoons of salt
  1. Place potatoes in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork tender, about 25 minutes. Drain thoroughly, until completely dry.
  2. Place potatoes in a bowl and while they are still hot, add the cream, milk, butter and salt. Mash with a wire wisk or potato masher until well combined and relatively smooth. Serve while warm.
Recipe by Monica's Table at