Did you know that National Mashed Idaho Potato day falls on the 4th Thursday of every November? Guess what else falls on the 4th Thursday of every November? Thanksgiving, of course!
It’s always such a treat to partner with the Idaho Potato Commission, and I think you will love this traditional, simple, and delicious recipe for the smoothest, creamiest mashed Idaho potatoes! I used a ricer to make these, which gets rid of all lumps. A ricer is a tool like a food mill, only you use downward pressure to press foods through the blades. This means no gummy or lumpy potatoes EVER! Ricers are inexpensive and yield such a great result. Get yours here!
The Fluffiest Mashed Potatoes
These are the most flavorful, fluffiest mashed potatoes you will ever find on a holiday table!
Equipment
- 1 potato peeler or paring knife
- 1 potato ricer or masher
- 1 large pot
- 1 medium saucepan
Ingredients
- 5 pounds Idaho Russet Potatoes peeled
- Salt to taste
- 2 cups half & half
- 1 cup butter divided
Instructions
- Peel and half your Idaho russet potatoes (an Idaho gold potato would also work well).5 pounds Idaho Russet Potatoes
- Place potatoes in a large pot and cover with water. Add at least 1 teaspoon salt.
- Bring to a gentle boil for at least 35 minutes or until the first of the potatoes is soft when pierced with a knife.
- While potatoes cook, heat half & half and 1/2 cup butter over medium heat.2 cups half & half, 1 cup butter
- Drain potatoes and place them in a colander over the pot they cooked in.
- Fill the bowl of the ricer with as many potato halves as will fit. I chose the smallest blade. This works best with hot potatoes. Quickly, rice all the potatoes into a large mixing bowl.
- Pour hot cream and butter mixture over the potatoes and salt to taste. Gently fold until they are creamy and fluffy.Salt to taste
- Melt remaining butter and pour over the top. Enjoy!
