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99% would make again

Light And Fluffy Mashed Potatoes

Tasty Team

Ingredients

for 10 servings

  • 5 lb russet potato (2.5 kg), peeled and cut into large chunks
  • cold water
  • 1 tablespoon kosher salt, plus more to taste
  • 8 tablespoons unsalted butter, cubed
  • 1 cup heavy cream (240 mL)
  • ½ cup whole milk (120 mL)
  • freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, chopped, for garnish

Nutrition Info

  • Calories 368
  • Fat 20g
  • Carbs 46g
  • Fiber 4g
  • Sugar 3g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
  2. Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
  3. Heat the butter, cream, and milk in a small pot over low heat until simmering.
  4. Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
  5. Garnish with chives, if desired.
  6. Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.
  7. Enjoy!

Ingredients

for 10 servings

  • 5 lb russet potato (2.5 kg), peeled and cut into large chunks
  • cold water
  • 1 tablespoon kosher salt, plus more to taste
  • 8 tablespoons unsalted butter, cubed
  • 1 cup heavy cream (240 mL)
  • ½ cup whole milk (120 mL)
  • freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, chopped, for garnish

Nutrition Info

  • Calories 368
  • Fat 20g
  • Carbs 46g
  • Fiber 4g
  • Sugar 3g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
  2. Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
  3. Heat the butter, cream, and milk in a small pot over low heat until simmering.
  4. Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
  5. Garnish with chives, if desired.
  6. Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.
  7. Enjoy!

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