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    source One Potato, Two Potato Copyright © 2001 by Roy Finamore

    ... more great Martha Stweart recipes on our GREAT CHEFS page!

    yields 6 to 8 time--- difficulty easy

    This is vintage Martha. Rich, luxurious, and creamy mashed potatoes. They are indeed, as Martha says, "infinitely edible."

    The potatoes here are yellow-fleshed [Yukon Gold or Yellow Finn], and their color adds to the impression that these are the richest potatoes you've ever eaten. Russets are thirstier; you'll need to add more cream if you use them for this dish.

    Take the cream cheese out of the refrigerator well in advance; it needs to be squishy soft. If not, it thickens the potatoes too much and they're hell to beat.


    2-1/2 pounds yellow-fleshed potatoes, peeled and cut into chunks
    Coarse salt
    8 tablespoons (1 stick) unsalted butter, softened
    8 ounces cream cheese, at room temperature
    1/4 cup heavy cream, warmed
    Freshly ground black pepper


    1. Put the potatoes in a large saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain the potatoes, return them to the pot, and put them back over the heat to dry them. Shake the pan and stir until the potatoes are floury and have made and have made a film on the bottom of the pan.
    2. Put the potatoes through a ricer and return them to the pan, over very low heat, or mash them until perfectly smooth with a hand masher. Beat in the butter, about one-third at a time, with a wooden spoon. Cut the cream cheese into bits and beat that in thirds. Pour in the cream, stir until it's absorbed, and then beat the potatoes vigorously with a wooden spoon. Season to taste with salt and pepper and serve right away, so they're good and hot.

    HOT!We recommend:

    One Potato, Two Potato One Potato, Two Potato: 300 Recipes from Simple to Elegant - Appetizers, Main Dishes, Side Dishes, and More
    Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Learn how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. Here are dozens of major soups and salads, including rich summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms?not to mention a sophisticated rendition of Shepherd's Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. A comprehensive cookbook starring the world's favorite food, with hundreds of recipes, from humble dishes to haute cuisine.


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