Find out what makes these Mashed Potatoes from The Capital Grille so sweet and creamy. All you need are a few simple ingredients and this will be your new favorite recipe!
Happy New Year! I hope you all had a wonderful holiday, I know I did. I usually host Christmas Eve and Christmas Day each year, and this year was no exception. It’s fun, but also a little tiring.
Especially because I still wasn’t able to stand for long periods of time with my recent calf injury and my husband had surgery on his thumb shortly after that.
By the time this holiday was over, I just needed to decompress and spend time alone with my immediate family; which we’re not able to do very often.
I’m not one for making resolutions each year, but with my husband traveling so frequently for business, we both agreed that this year we would try to carve out more time to spend with each other when we had the opportunity.
So my husband and I rejuvenated by going into the city for a couple of days to see the sights, take in dinner at Remi; where I had some fantastic homemade rosemary gnocchi with roasted vegetables.
We also saw Les Miserables at the movies and Once, the musical (both excellent!). We had a fabulous time and the kids enjoyed spending some one on one time with Grandma and Grandpa.
While trying to figure out which recipe I was going to share first in 2013, I was reflecting back on all of the food that I had made for parties and gatherings in December and I just had to start with these potatoes.
My husband and I received a gift certificate to The Capital Grille (which is a national chain of upscale steakhouses) and we were finally able to go recently.
The food was excellent for a chain restaurant and they also have an amazing wine list. These Mashed Potatoes should technically come with a warning as it is NOT a healthy recipe by any means, but they were so good.
How do I make Capital Grille’s Mashed Potatoes?
Start by washing the potato skins with a vegetable brush under cold water, then cut into large pieces.
Next, place the potatoes in a pot of cold water, bring to a boil and cook until the potatoes become soft when you insert a fork or tip of a knife into them. Drain the water; then place potatoes back in the pot.
Finally, add the butter, heavy cream and salt and beat until whipped without lumps using an electric mixer. Add more cream gradually if needed.
Even my husband, who usually doesn’t like ANY kind of mashed potatoes, LOVED these. They’re so buttery, creamy and made a wonderful side dish; especially with our ham I made on Christmas Eve. ~Enjoy!
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- 2 1/2 lb. Red Potatoes
- 1 stick Butter
- 1 c. Heavy Cream
- 1/2 tbsp. Kosher Salt
- Wash potato skins with a vegetable brush under cold water, then cut into large pieces.
- Place the potatoes in a pot of cold water, bring to a boil and cook until the potatoes become soft when you insert a fork or tip of a knife into them.
- Drain the water then place potatoes back in the pot.
- Add the butter, 1 cup of heavy cream and salt and beat until whipped without lumps using an electric mixer. Add more cream gradually if needed.
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