Why mess with perfection? Here's our classic recipe for producing wonderfully light and fluffy potatoes—full of butter, cream, and salt.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Cut the potatoes into small cubes before boiling to ensure even cooking and a faster boil. Dry them well right after boiling to avoid mushy potatoes.
Instructions
Put potatoes in a 6–8 qt. stock pot; add enough cold water to cover by 1–2 inches. Bring the water to a boil.
Boil potatoes for 15–20minutes or until they can be easily pierced with a fork. Drain the potatoes and return them to the stock pot. Place pot over medium-high heat for a few seconds to dry potatoes, stirring continuously.
Fill a potato ricer with some of the potatoes; compress lever to push potatoes through. Repeat with all potatoes. If you don't have a ricer, push the potatoes through a fine mesh colander or use a hand masher.
Stir in warm half-and-half, butter, and salt until all ingredients are thoroughly combined. Serve piping hot.
Potatoes are done when fork-tender.
Potato ricers can be found at kitchenware stores.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Calories: 328
% Daily Value*
Total Fat 20g 30%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 624mg 26%
% Daily Value*
Carbs 33g 11%
Fiber 2g 8%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
