The Secret to Light and Fluffy Mashed Potatoes
There is a secret to making perfectly light and fluffy mashed potatoes that you have likely been overlooking. It is so simple, it's genius! Get ready to make the best mashed potatoes ever!
- 4 lbs russet potatoes, peeled and cut into 1" chunks
- 2 cups heavy cream
- 12 tbsp butter, room temperature, cut into ½-inch chunks
- kosher salt
- freshly ground black pepper
Rinse cut and peeled potatoes under cold water until water runs clear.
Add potatoes to large pot of cold salted water, water should cover potatoes by 1", and bring to a boil. Boil for 15 minutes or until potatoes are cooked and tender.
Drain potatoes from water and rinse in colander under warm water.
Run potatoes through a ricer or food mill and add butter, cream, salt and pepper. Gently fold with a spatula until fully incorporated and taste for salt.
Calories: 358kcal | Carbohydrates: 28g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 124mg | Potassium: 663mg | Fiber: 1g | Vitamin A: 940IU | Vitamin C: 8.8mg | Calcium: 49mg | Iron: 1.3mg