Creamy Mashed Potatoes

This recipe goes against my belief in the importance of nutrients in food. By peeling the potatoes prior to boiling you will lose most of their vitamins and minerals not to mention the fiber that is in the skin. But sometimes value in food must be sacrificed for efficiency and taste.

4 medium Russet potatoes, peeled and cubed
2 Tablespoons butter
2 to 3 Tablespoons of heavy cream
Salt and freshly ground Black Pepper

In a one-quart sauce pan with just enough water to cover, bring potatoes to a boil then reduce heat and simmer for about 15-20 minutes. Turn off the heat, return potatoes to pan and add the butter. Let the heat from the tators melt the butter then using a hand-held mixer beat potatoes adding heavy cream slowly till light and fluffy and the right consistency. Salt and Pepper to taste. Serve with Roast Pork Loin with Mustard Glaze in a Mustard Cream Sauce.

Serves 4