Ingredients
10
10 servings
- •5 lb russet potato, peeled and cut into large chunks
- •cold water
- •1 tablespoon kosher salt, plus more to taste
- •8 tablespoons unsalted butter, cubed
- •1 cup heavy cream
- •½ cup whole milk
- •freshly ground black pepper, to taste
- •1 tablespoon fresh chives, chopped, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired.
- Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 354
- Carbohydrate: 46g
- Fat: 18g
- Fiber: 19g
- Protein: 5g
- Sugar: 3g
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