Fluffy and Creamy Mashed Potatoes
This method focuses on removing starch to get a fluffy, creamy mash that isn’t tacky or gluey. It relies on using starchy Russet potatoes and rinsing them multiple times. The cream and butter are heated before being whipped into the hot potatoes.
Ingredients
- 2.5 lbs Russet potatoes
- 6 tablespoons + 2 teaspoons unsalted butter
- 1 cup + 2 teaspoons heavy cream
- 3/4 teaspoon Kosher salt (for boiling water)
- 1/4 teaspoon Kosher salt (for seasoning, or to taste)
- 2 1/2 teaspoons fresh chives, chopped
Prep and Rinse the Potatoes
Peel the potatoes and dice them into 1-inch pieces. Place the diced potatoes into a large bowl of cold water as you go.
Once all the potatoes are diced, rinse them in the bowl of water, drain, and rinse again until the water starts to run clearer. This first rinse is key to removing excess starch.
Cook the Potatoes
Add the rinsed potatoes to a large pot and cover them with fresh cold water. Add the 3/4 teaspoon of kosher salt and bring the pot to a simmer.
Cook for ~25-30 minutes, or until the potatoes are fully tender when pierced with a fork.
While the potatoes are cooking, combine the butter and heavy cream in a small saucepan. Bring the mixture to a simmer over low heat, then turn off the heat. You want this mixture to be hot when you add it to the potatoes.
Drain the cooked potatoes in a colander. You can give them one final rinse with warm water to wash off any remaining starch.
Finish the Potatoes
Return the hot, drained potatoes to the empty pot or to the bowl of a stand mixer.
Pour the hot cream and butter mixture over the potatoes.
Use the wire whisk attachment on a stand mixer or a hand whisk to whip the potatoes until they are smooth and fluffy.
Add the 1/4 teaspoon of kosher salt and the chopped chives. Mix to combine, taste, and add more salt if needed.
Fluffy and Creamy Mashed Potatoes
Ingredients
- 2.5 lbs Russet potatoes
- 6 tablespoons + 2 teaspoons unsalted butter
- 1 cup + 2 teaspoons heavy cream
- 3/4 teaspoon Kosher salt for boiling water
- 1/4 teaspoon Kosher salt for seasoning, or to taste
- 2 1/2 teaspoons fresh chives chopped
Method
- Peel and dice potatoes into 1-inch pieces, rinsing in cold water to remove starch.
- Place potatoes in pot with salted water and simmer for 25-30 minutes until tender.
- Heat butter and cream in separate saucepan until just simmering.
- Drain potatoes and return to pot.
- Pour hot cream and butter over potatoes.
- Whip potatoes with whisk until smooth and fluffy.
- Stir in salt and chopped chives. Taste and adjust seasoning.
