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
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.
Notes
Use stand mixer or hand whisk for best texture. Serve immediately for optimal creaminess.