Easy, Fluffy, and Creamy Mashed Potatoes Recipe
Effortlessly prepare fluffy mashed potatoes by boiling russets with skins on, then ricing them directly into a hot cream and butter mixture.
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Instructions
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Place russet potatoes in a saucepan, cover with water by one inch, and bring to a boil; cook until tender.
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Reserve some potato cooking water, then drain and halve the cooked potatoes.
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In the saucepan, combine half-and-half, most of the butter, salt, pepper, garlic, and a bay leaf; simmer over medium-high heat until hot, then remove the garlic and bay leaf.
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Rice each potato half (skin-side up) directly into the hot liquid, discarding the skin after each half.
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Stir the potatoes and cream until just combined; add reserved potato water a few teaspoons at a time if more creaminess is desired, avoiding overmixing.
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Adjust seasoning to taste and serve immediately, topped with the remaining butter.