Ingredients
for 10 servings
- 5 lb russet potato (2 ¼ 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.
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!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
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