fluffy mashed potatoes

These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they&#x27;re easy to make and can be prepared ahead of time!

Best Mashed Potatoes Recipe

lbs. potatoes (* peeled and cut in halves

water

rosemary

sage leaves

TBS parsley

chives

butter

TBS TBS garlic

oz ¾ cup half and half (room temperature)

oz ½ cup whole milk (room temperature)

tsp sea salt (or

¼ tsp black pepper (or

Place peeled &amp; cut potatoes and herbs into a large stockpot.

Add cold water to the pot until the ingredients are covered by ½” water.

Cover the pot and bring water to a boil.

Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.

Drain potatoes and remove herb sprigs.

Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.

Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.

Add riced potatoes to the butter and garlic and stir to combine.

Add whole milk and half and half and stir to combine.

Add chopped chives, salt and pepper. Stir until evenly distributed.

Taste and adjust seasonings to your liking.

Serve warm.

https://embed.mediavine.com/videos/ibchflx2kfsc3h3jqxwj

These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they're easy to make and can be prepared ahead of time!

Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives

Light And Fluffy Mashed Potatoes Recipe by Tasty

lb russet potato, peeled and cut into large chunks

kosher salt,

unsalted butter, cubed

heavy cream

milk

black pepper,

chives, chopped,

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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.

Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.

https://vid.tasty.co/output/115005/landscape_480/1541805507

Here's what you need: red bliss potato, cold water, kosher salt, unsalted butter, heavy cream, garlic, sour cream, freshly ground black pepper, green onion

Chunky, Skin-On Mashed Potatoes Recipe by Tasty

lb red bliss potato, skin on, quartered

unsalted butter, 1 stick, cubed

garlic, minced

sour cream

green onion, chopped,

Add the potatoes to 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 and return to the pot. Set aside.

In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.

Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.

Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.

This recipe for the fluffiest, easiest, creamiest homemade mashed potatoes has only three simple ingredients- milk, butter, and potatoes!

Homemade Mashed Potatoes

lbs. Yukon Gold Potatoes

salted butter (plus more for serving)

kosher salt

Fill a large pot with cold water about halfway full. Add 2 tablespoons kosher salt to the water. Stir until dissolved.

Wash the potatoes well with a vegetable brush (do not peel). Cut into roughly 2-inch pieces, placing the pieces into the pot of cold water as you go.

Bring the pot to a boil over high heat. Then, turn the heat to low and simmer for about 30 minutes, or until potatoes are easily pierced with a fork.

Drain the potatoes in a colander, or by holding the lid carefully over the pot at an angle to pour the water out while keeping the potatoes in the pot.

Add the salted butter (6 tablespoons) to the potatoes. Place a few of the potatoes over the butter. Cover the pot, so the heat stays in and melts the butter. Allow to sit until the butter is very soft or all the way melted (about 3 minutes).

Use a potato masher to break up the potatoes a bit and make sure the butter is evenly dispersed. Add the milk and continue to mash until desired consistency is reached and everything is mixed thoroughly. Season to taste with salt (and pepper, if you want) and stir/mash to distribute the seasonings.

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Top 4 fluffy mashed potatoes recipes from across the web

The most viewed fluffy mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Mashed Potatoes Recipe

Light And Fluffy Mashed Potatoes Re...

Chunky, Skin-On Mashed Potatoes Rec...

Homemade Mashed Potatoes

The most viewed fluffy mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine