Perfect Mashed Potatoes
Serves 10
For the fluffiest, most irresistible mashed potatoes, the humble russet—also known as the classic baking or Idaho potato—is your secret weapon. Its naturally low moisture and high starch content create a luxuriously light, cloud-like texture. For best results, work with the potatoes while they’re still hot and pass them through a ricer or food mill, unlocking that signature airy consistency. And remember: a gentle simmer, not a rolling boil, ensures each potato cooks evenly and melts perfectly into the richest, creamiest mash you’ve ever tasted
Ingredients
- 5 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon plus 2 teaspoons kosher salt (divided use, plus more to taste)
- 1 1/3 cup heavy whipping cream
- 1 1/3 cup whole milk
- 4 ounces (1 stick) unsalted butter
- Pepper, to taste
Directions
- Place potatoes in a large pot and cover with water by 2 inches. Bring to boil over high heat and add 1 tablespoon salt. Lower heat to medium and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain.
- In a small saucepan, combine cream, milk, butter, and 2 teaspoons salt. Heat over medium-low until butter is melted, 3 to 4 minutes. Remove from heat.
- Set a potato ricer on rim of pot used to cook potatoes. Fill ricer halfway with cooked potatoes and press them through. Continue until all potatoes have been pureed.
- Using a silicone spatula, mix warm milk mixture into riced potatoes. Season with salt and pepper, to taste.
- Mound potatoes in a warmed serving bowl and serve immediately. If made ahead, cover loosely with buttered foil and hold in warm oven.
Nutrition
Amount Per Serving (based on 10 servings)- Calories: 400
- Fat: 22.0 g
- Saturated Fat: 14.0 g
- Trans Fat: 0 g
- Cholesterol: 65.0 mg
- Sodium: 1040.0 mg
- Carbohydrates: 47.0 g
- Fiber: 4.0 g
- Added Sugars: 0 g
- Sugar: 4.0 g
- Protein: 6.0 g