light and fluffy mashed potatoes

★★★★★ 1
Kitchen Crew
By Kitchen Crew

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

★★★★★ 1
serves 10-12
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For light and fluffy mashed potatoes

  • 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

How To Make light and fluffy mashed potatoes

  • Russet potatoes in a bowl.
    1
    Pick a bag of Russet potatoes in which the potatoes are mostly the same size for easy chopping.
  • Peeled potatoes in a bowl.
    2
    Peel the potatoes.
  • Potatoes chopped in a bowl.
    3
    Chop the potatoes so they are a good size and evenly chopped. Place them in a bowl.
  • Pouring water over potatoes.
    4
    Fill the bowl with water and stir the potatoes around. The potatoes will release a starchy cloudiness in the water.
  • Rinsing potatoes with water.
    5
    Pour the potatoes into a strainer and rinse them with water.
  • Potatoes back in a pot with clean 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.
  • Dropping potatoes into hot water.
    7
    Strain the potatoes and carefully drop into a pot of boiling water.
  • Adding salt to the 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.
  • Straining and rinsing cooked potatoes.
    9
    When they are fork tender, strain the potatoes and rinse under water to get any starchy water off.
  • Putting potatoes into a ricer.
    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.
  • Ricing the potatoes.
    11
    Rice all the hot potatoes.
  • Pouring melted butter over riced potatoes.
    12
    Pour melted butter onto potatoes.
  • Adding warmed half and half to the potatoes.
    13
    Next, pour in the warm half and half.
  • Folding ingredients together.
    14
    Gently fold in the butter and milk with a rubber spatula.
  • Adding salt and pepper.
    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.
  • Salt and pepper mixed into mashed potatoes.
    16
    The results, a bowl of light and fluffy mashed potatoes!

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