Best Light And Fluffy Mashed Potatoes Recipes

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Light And Fluffy Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives

Provided by Pierce Abernathy

Categories Sides

Yield 10 servings

Number Of Ingredients 8

Ingredients

5 lb russet potato, 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
½ cup whole milk
freshly ground black pepper, to taste
1 tablespoon fresh chives, chopped, for garnish

Steps:

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!

Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams

LIGHT AND FLUFFY MASHED POTATOES

Light and Fluffy Mashed Potatoes image

These light and fluffy mashed potatoes will be a hit on your holiday table.

Provided by Kitchen Crew

Categories Potatoes

Time 50m

Number Of Ingredients 12

Ingredients

INGREDIENTS FOR 5 LBS OF FLUFFY POTATOES
5 lb Russet potatoes
1 1/4 tsp salt (for water)
1 1/2 - 2 stick melted butter
1 1/4 c warm half and half
Salt and pepper, to taste
INGREDIENTS FOR 1 LB OF FLUFFY POTATOES
1 lb Russet potatoes
1/4 tsp salt (for water)
2-4 Tbsp melted butter
1/4 c warm half and half
Salt and pepper, to taste

Steps:

1. Pick a bag of Russet potatoes in which the potatoes are mostly the same size for easy chopping.
2. Peel the potatoes.
3. Chop the potatoes so they are a good size and evenly chopped. Place them in a bowl.
4. Fill the bowl with water and stir the potatoes around. The potatoes will release a starchy cloudiness in the water.
5. Pour the potatoes into a strainer and rinse them with water.
6. Pour the potatoes back in the bowl. Fill the bowl with water and stir around again. The water should be clear. If the water is still cloudy repeat step 5.
7. Strain the potatoes and carefully drop into a pot of boiling water.
8. Add salt to the water and cook the potatoes in the pot of hot water for 15 to 20 minutes (depending on the size of the chunks of potatoes). The potatoes, when dropped into the pot, will cool down the water slightly and the water won't boil at first. That's ok, start your timer as soon as you drop them. Cover with a lid; check, and stir them occasionally.
9. When they are fork tender, strain the potatoes and rinse under water to get any starchy water off.
10. Put a handful of potatoes in the ricer and push through. Don't put too many potatoes in the ricer at once or it becomes hard to work with.
11. Rice all the hot potatoes.
12. Pour melted butter onto potatoes.
13. Next, pour in the warm half and half.
14. Gently fold in the butter and milk with a rubber spatula.
15. Finally, add salt and pepper to taste. Gently fold and taste as you go. Salting the water and using salted butter will reduce how much salt you have to fold in so you don't have to work your beautiful fluffy potatoes too much.
16. The results, a bowl of light and fluffy mashed potatoes!