Braden Family Cookbook

Chuck Braden

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MASHED POTATOES:           Vincent Scotto, Scopa Restaurant


2 pounds small red potatoes, cut into 1-inch chunks but not peeled

1 cup heavy cream

6 tablespoons unsalted butter

Kosher salt to taste


Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside.  In a saucepan, combine the cream and butter and heat over medium heat to melt the butter.  Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot.