Molly Bennett Kaufman, Friend of the Winery
Pair this recipe with the 2003 Columbia Valley Syrah.
8 to 10 Russet potatoes, peeled and cut into 2 inch pieces
4 Tablespoons butter
1/2 cup heavy cream
Freshly cracked black pepper
Boil potatoes until barely tender. Drain well and mash or put through ricer.
Melt butter in the cream until very hot but NOT boiling.
Beat potatoes adding the butter and cream gradually—should be very creamy. Add more cream to get desired consistency.
Season with salt and cracked pepper to taste, be generous with the salt.
To keep potatoes warm for a short period of time, place in heat proof bowl over a pot of simmering water.
Reheat potatoes before serving. Cover and cook gently over low heat for a few minutes.
Always serve hot.
Serves 6 to 8.