One of my new gadgets - a food mill

Recently I purchased many food gadgets on amazon.com. Three of them arrived today: immersion blender, mandolin, and food mill. I decided to try out the food mill with the most traditional food mill recipe: classic mashed potatoes. For the other recipes, I didn't give credit to the chefs because I altered them. This one I did according to the recipe, so I will credit Tyler Florence. Next time, however, I would add in roasted garlic.

Velvety Mashed Potatoes

Ingredients:

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 large Yukon gold potatoes, peeled
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil, optional (I didn't use this - that just seemed like overkill)
  

Directions:

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil