Light And Fluffy Mashed Potatoes
by Pierce Abernathy • featured in Mashed Potatoes Your Way
Ingredients
for 10 servings
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5 lb russet potato, peeled and cut into large chunks (2.2 kg) - cold water
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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
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1 tablespoon fresh chives, chopped, for garnish
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Preparation
- 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.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired.
- Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.
- Enjoy!
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Tips
1 of
6
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martyfenty
You can substitute the heavy cream for mayo if you don’t have cream. Both are delicious 👌🏽
2018-11-15T18:28:56Z Helpful (14) -
Aubri Spencer
This tip may be common sense for cooks but I’m a newbie. My tip is when you are pouring the cream into the mashed potatoes, pour it gradually. Do some and stir it in. And then do a little more until it’s to your liking. I just poured it in and ended up having to much of the cream and it made the potatoes a little less fluffy and more liquid-y.
2018-11-24T04:17:22Z Helpful (8) -
krissy22t
The potato ricer is definitely worth the money!!! Makes it super creamy!
2018-12-27T07:56:33Z Helpful (3) -
paulpearce
The potato ricer is worth the money and makes in 10x better.
2018-12-26T01:50:55Z Helpful (3)
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