Fluffy and Creamy Mashed Potatoes

Simple potatoes explained

Type of Potato:

Russet potatoes are the best for mashed potatoes because the starch breaks down easily when cooked, allowing for a creamier potato when mixed. You want the least amount of starch in your potato. Waxier potatoes, such as red potatoes or yellow are much tougher to break down, and when mixed, the starch ends up tackier and tougher as much still remains.

Process:

Understanding that the goal is to break down and remove the starch before mixing, you want to prepare the potato with that in mind. First, we peel the potato and dice it into 1-inch pieces. These breakdown the quickest. After dicing, I soak and rinse the potatoes thoroughly to remove as much starch as possible. Then, after cooking, I strain and rinse again with warm water to give it a final rinse/removal. If you feel your potatoes are too water-logged, you can always dry them in the oven, however, this is not neccesary with this simple technique.

To Finish:

I like my potatoes simply mixed with rich cream and butter. But you want to keep the potatoes warm when mixing; otherwise, they will get tacky, so I heat the cream and butter in a pot and pour them into the potato mix before whipping. I use the wire whisk on a kitchen aid to mix. However, you can also use a large bowl and hand whisk to combine and incorporate the cream, butter, and seasoning. I am a simpleton, so I finish with just freshly cut chives, but if you want to get snazzy, check out the flavor combinations I list below.

Ingredients

3# russet potatoes

4 oz unsalted butter

1 1/4 cup heavy cream

2 tablespoons + 2 teaspoons kosher salt

1 tablespoon fresh chives for garnish

Instructions:

1. Peel and dice your potatoes into a bowl of water.

2. Rinse the potatoes in the water again to remove extra starch.

3. Add the potatoes and water to a pot and bring to a simmer for 30 minutes or until fork tender (30 was the perfect time for me).

4. While the potatoes are cooking, bring your cream and butter to a simmer, then turn off the heat so the butter melts.

5. Strain the potatoes and rinse with warm water.

6. Put potatoes into a bowl and add your cream and butter to combine.

7. Top with fresh chives and serve

Flavor Combination Possibilities

Roasted Garlic - Add 10-15 crushed roasted garlic cloves

Lemon Basil - Add 1 tablespoon chopped fresh basil, 1 lemon juiced and zested

Mushroom Brie - Add 1/2 cup chopped cooked mushrooms and 1/2 cup chopped brie cheese

Pesto - Add 4 tablespoons pesto

Crunchy Potato - Add 2 handfuls of crushed potato chips

Autumn Herb - Add a mixture of fresh chopped sage, rosemary, thyme, oregano, and chives

Mustard Potato - Add a few tablespoons of your favorite mustard

Pizza Potato - Add chopped pepperoni and mozzarella cheese