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100% would make again

Light And Fluffy Mashed Potatoes

by Pierce Abernathyfeatured in Mashed Potatoes Your Way


for 10 servings

  • 5 lb russet potato (2.2 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

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    Calories 389
    Fat 22g
    Carbs 46g
    Fiber 4g
    Sugar 3g
    Protein 5g

Estimated values based on one serving size.


  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!