5 lb russet potato (2.5 kg), 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 (240 mL)
½ cup whole milk (120 mL)
freshly ground black pepper, to taste
1 tablespoon fresh chives, chopped, for garnish
Nutrition Info
Calories 368
Fat 20g
Carbs 46g
Fiber 4g
Sugar 3g
Protein 5g
How to Make It
1. Step
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.
2. Step
Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
3. Step
Heat the butter, cream, and milk in a small pot over low heat until simmering.
4. Step
Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
5. Step
Garnish with chives, if desired.
6. Step
Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.
