Fluffy Mashed Potatoes (8 portions)
For more information about technique and type of potatoes click on the link about mashed potatoes. This makes a lot of mashed potatoes. One pound of potatoes, or one fourth the recipe, is easily enough for two.
4 pounds (1.8kg) Russet potatoes, peeled and quartered
16 tablespoons unsalted butter (2 sticks; 8 ounces; 230g), melted
2 cups (475ml) heavy cream, milk, or a combination divided
Kosher salt and freshly ground black pepper
For more information about technique and type of potatoes click on the link about mashed potatoes. This makes a lot of mashed potatoes. One pound of potatoes, or one fourth the recipe, is easily enough for two.
4 pounds (1.8kg) Russet potatoes, peeled and quartered
16 tablespoons unsalted butter (2 sticks; 8 ounces; 230g), melted
2 cups (475ml) heavy cream, milk, or a combination divided
Kosher salt and freshly ground black pepper
- Place potatoes in a Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and offer no resistance when poked with a paring knife. Drain in colander. Let potatoes steam for a minute and return to pan. If potatoes seem wet cook over medium heat for a few minutes to dry out.
- Mash or pass potatoes through a ricer or food mill (preferred method). Add melted butter and half of cream/milk to potatoes.
- Stir until cream and butter are incorporated, about 30 seconds. Adjust to desired consistency with more cream/milk. Season to taste with salt and pepper. Keep warm until ready to serve.
- 8 oz stock
- 1 Tablespoon flour
- 1 Tablespoon butter or other fat
- Salt and pepper to taste
- 1/8 tsp soy sauce