How to Make 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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 358kcal
Colander
Food mill or ricer
- 4 pounds russet potatoes peeled and cut into 1" chunks
- 2 cups heavy cream
- 12 tablespoons butter room temperature, cut into ½-inch chunks
- kosher salt to taste
- freshly ground black pepper to taste
Rinse cut and peeled potatoes under cold water until water runs clear.
Add potatoes to a large pot of cold salted water, water should cover potatoes by one inch, and bring to a rolling boil on the stovetop over high heat. Once boiling, reduce to medium heat and simmer for 15 minutes or until potatoes are cooked and fork tender.
Drain potatoes from water and rinse the hot potatoes in a 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.
Place into a large bowl and serve immediately.
For perfect mashed potatoes, don't use a handheld potato masher. Using a food mill or potato ricer to create a finer mash is what makes mashed potatoes fluffy.
Feel free to customize this recipe by adding roasted garlic cloves, sour cream, and fresh herbs such as thyme.
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