| 4 | 30 | 190 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 6 |
| 1 tbsp | Butter, salted |
| 1/2 cup | Heavy whipping cream, 38% M.F. |
| 3/4 tsp | Salt |
| 8 potato | Yukon Gold potato (cut into 1-inch pieces) |
In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender. Reserve 1/4 cup cooking water; drain potatoes.
Return potatoes to saucepan. Mash with butter and 3/4 teaspoon salt. Gradually add the warm cream, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary. Transfer to serving dish. Makes about 4 1/2 cups.
| Vegetables | 1.9 |
