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!