Creamy Mashed Potatoes
@thatdudecancook shares the secret to the fluffiest, creamiest mashed potatoes: ditch the masher and use a potato ricer. This simple technique results in a perfectly smooth texture every time.
-0:00
@thatdudecancook shares the secret to the fluffiest, creamiest mashed potatoes: ditch the masher and use a potato ricer. This simple technique results in a perfectly smooth texture every time.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place peeled and cubed potatoes in a large pot and cover with cold water.
Season the water generously with salt.
Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes in a colander and let them steam for about 5 minutes to allow excess moisture to evaporate.
While the potatoes are steaming, gently heat the milk, butter, and heavy cream in a small saucepan until the butter is melted and the mixture is hot. Do not boil.
Pass the hot, steamed potatoes through a potato ricer back into the empty cooking pot.
Pour the hot dairy mixture over the riced potatoes.
Season with salt and optional white pepper to taste.
Gently fold everything together with a spatula until just combined. Be careful not to overmix.
Serve immediately.
Full English Breakfast
30 min · Sonny Hurrell
Beef Stock
375 min · Sonny Hurrell
Salmon Temperature Guide
45 min · Sonny Hurrell
Glazed Lemon Cake Bars
45 min
Chocolate brownies
60 min
One Pot Chicken Chow Mein
30 min
Spaghetti with Meat and Sausage Sauce
80 min
Bacon, Egg, and Cheese Bombs
35 min
The Gia Mac and Cheese
10 min
Peanut Butter Banana Pudding with Candied Bacon
5 min
Espresso Martini Tiramisu
5 min
