Smooth As Silk Potatoes

My nephew Jacob looks forward to my mashed potatoes at all of our family gatherings. In fact, Jacob's plate has little else on it besides mashed potatoes. He is such a wonderfully loyal young man; I always try to do my best for him.

This year I decided to try using a food mill instead of a masher. Everything you have seen or read about this tool is true. These potatoes were smooth as silk. I made mashed potatoes for 25 people and it took no more time with the food mill than a masher or hand mixer.

I'm anticipating having many more recipes to come using the food mill. I just love playing with a new tool. I like a lot of cream and butter in my potatoes, (it is the holiday season), but you may not need to use all the cream mixture in yours.

Smooth as Silk Mashed Potatoes
10lb bag of Yukon gold potatoes
1 cup heavy cream
1 cup half and half
2 sticks butter
Salt/pepper

Boil peeled potatoes until knife tender and drain.
Heat cream, half and half, and butter in sauce pan over medium heat while “smashing” potatoes
Fill food mill with hot potatoes and turn crank clock and counter wise until all potatoes pushed thru.
Ladle cream and butter into potatoes a little at a time until desired consistency.
Salt and pepper to taste. I prefer my mashed potatoes with a good amount of pepper.