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Fluffy Mashed Potatoes

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  • Author: Chef Lisa
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x
  • Category: side dish, potatoes
  • Method: boiled
  • Cuisine: American

Description

How to make mashed potatoes that are creamy and full of flavor and tips to avoid bland and gluey potatoes.


Ingredients

Scale
  • 3 pounds potatoes (1 pound Yukon Gold, 2 pounds russet potatoes)
  • 4 tablespoons butter
  • 3/41 cup heavy cream, (or half and half)
  • 1 sprig fresh thyme
  • 2 leaves fresh sage
  • 2 tablespoons sour cream
  • 1 teaspoon kosher salt
  • 1/41/2 teaspoon ground white pepper

Instructions

  1. Fill a large pot half full with cold water. Add salt to the cooking water to taste.
  2. Peel and cut the potatoes into 1-1/2” chunks trying to keep the pieces about the same size so the potatoes cook at the same time.
  3. Add the potatoes to the large pot, making sure there is enough water to cover all the pieces by an inch.
  4. Turn on the burner to high, and cook until the water comes to a boil. Reduce the heat to medium and continue cooking the potatoes until a skewer can be inserted easily all the way through the potatoes chunks. (Check several potatoes to make sure all the potatoes are cooked.)
  5. Drain the water from the potatoes and return the potatoes to the hot pot to pan dry for a few minutes.
  6. In a small sauce pan, heat the cream over medium heat. Add fresh herbs to steep if desired. When the cream is warm, remove and discard the fresh herbs.
  7. Gently mash the potato chunks with a potato ricer or potato masher. If using a potato ricer, about half way through, add the butter to the ricer with some potatoes chunks to break it into small pieces. 
  8. Sprinkle 1 teaspoon of kosher salt and 1/4 teaspoon white pepper over the potatoes and add 1/2 cup of warm cream. Gently stir to combine. Add the sour cream and stir adding the cream a little bit at a time until the desired consistency is reached. Taste and add more salt and white pepper as desired.
  9. Garnish with a large pat of butter and serve warm.

Nutrition

  • Serving Size: 6 ounces