This week, Chef Rob Valencia of Great Performances Catering shows Tina Redwine how to make Mashed Floury Potatoes. If you have any questions, please email tredwine@news12.com.

2 lb  Large russet potatoes 

2 cups  Heavy cream

1 lb  Unsalted butter

1 Tbsp  Kosher salt

 Directions:

In a large heavy bottom pot, cover washed and scrubbed  (but NOT skinned) potatoes in cold water with salt.   Bring to a simmer and cook potatoes until skins burst open, about one hour. While potatoes are cooking melt butter with cream in a separate pot, keep warm. Drain potatoes from their cooking water, allow to cool slightly. While still warm, peel off skins and place back into warm pot and cover with lid. Mash potatoes with a potato masher. Stir in the cream and butter mixture, a little bit at a time, but working quickly to maintain the heat in the potatoes. When smooth and the all cream and butter has been incorporated; taste and adjust with salt to taste.