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Make the very best, most good (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!
Mashed potatoes are such a vital staple through the holidays. And it’s essential that we make them completely (with out an excessive amount of effort).
That’s the place I’ve you coated.
The key right here is utilizing a potato ricer. It helps create lump-free, tremendous easy and fluffy potatoes each single time with out releasing an excessive amount of starch.
From there, all you want is a few good-quality butter, bitter cream and half and half (all at room temp). And don’t neglect to season liberally with salt and pepper!
- 4 kilos russet potatoes, peeled and minimize into 1-inch cubes
- 4 cloves garlic
- ½ cup unsalted butter, cubed and at room temperature
- 1 cup bitter cream, at room temperature
- 1 cup half and half, at room temperature
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons chopped recent chives
Place potatoes and garlic in a Dutch oven and canopy with chilly salted water by 1 inch. Carry to a boil and simmer, coated, till simply tender, about quarter-hour; drain effectively and return to the Dutch oven over low warmth.
Stir with a picket spoon till potatoes are dried out, about 1 minute.
Switch potatoes to a big bowl. Utilizing a potato ricer, rice potatoes and garlic. Stir in butter, bitter cream and half and half, being cautious to not overstir; season with salt and pepper, to style.
Serve instantly, garnished with chives, if desired, or maintain heat within the Dutch oven, coated, for half-hour.