We’ll show you how to make the most Fluffy Mashed Potatoes with one kitchen tool! The only way we ever make them!
Scale
Ingredients
- 5 pounds russet potatoes, peeled and cut into large pieces
- 12 tablespoons of butter (you can use 8 but 12 is better!)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- Kosher salt and pepper to taste
- 1/2 cup sour cream (optional)
Instructions
- Wash and peel the potatoes, then cut them into large pieces, roughly the same size.
- Add the potatoes to a large pot, then cover the potatoes with cold water. Add a small handful of kosher salt to the water and then bring to a boil. Stir and cook the potatoes for 15-18 minutes until fork tender and then drain.
- While the potatoes are cooking, warm the milk and cream together over low heat in a small saucepan or in the microwave.
- Put the cooked potatoes through the potato ricer right back into the same pot they were cooked in. Add the butter, parmesan cheese, sour cream (if using), milk and cream, salt and pepper to taste. You’re going to need more salt than you think, but start with 2 teaspoons and then add more if needed.
- Stir a few times just to combine the ingredients and create a smooth texture, taste for seasonings and adjust if needed.
- Serve immediately or keep warm in covered in the pot. You can also transfer the potatoes to a slow cooker set on low or the keep warm setting.
Recipe Notes
Store: Store leftover potatoes in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat mashed potatoes in the microwave or a low oven (about 350) until warmed through. Add more milk/cream and butter to the warmed potatoes.
- Category: Side dish
- Method: Stove Top
- Cuisine: American
