Perfect Fluffy Mashed Potatoes

These potatoes are delicious and my go to quick recipe. I make these a bit differently when I am making them ahead of time (i.e. typically for Thanksgiving I make mashed potatoes the day before – I will share that recipe at some point). For this recipe you just need some russet potatoes, heavy cream, butter and salt! The key is to rice your potatoes so they come out so smooth and creamy! Try this and let us know what you think! My mashed potatoes are pictured below with my Garlic Lemon Cornish Hen and roasted Brussels sprouts.

Makes 7 – 8 Servings

Ingredients:

• 3 1/2 lbs russet potatoes
• 1 1/2 cups heavy cream
• 4 tbsp of butter (cut into tbsp pieces)
• Salt and pepper to taste
• Chives or scallions for serving

Instructions:

1. Put the potatoes into a large pot, add 1 tbsp salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
2. Drain potatoes and put through a ricer into a mixing bowl (this step is necessary to get all the lumps out and create that smooth creamy texture).
3. Put the cream in a pot and heat.
4. Pour the hot cream into the potatoes and add the butter and whip together until the butter melts and the cream is fully incorporated. Add a little more cream if the potatoes are too thick.
5. Add salt and pepper to taste.
6. Top with chives or scallions and serve.