The Fluffiest Mashed Potatoes

Vegetarian
Gluten Free
Health score
3%
The Fluffiest Mashed Potatoes
45 min.
10
315kcal

Suggestions


Welcome to the ultimate indulgence in comfort food: The Fluffiest Mashed Potatoes! Whether you’re hosting a festive family gathering or simply craving a dish that wraps you in warmth, these mashed potatoes will surely elevate your dining experience. With their velvety smooth texture and rich flavors, they are the perfect companion to any main course.

What sets these mashed potatoes apart is their delightful combination of two distinct potato varieties—russet and Yukon Gold—that come together for a creamy, buttery masterpiece. Infused with aromatic herbs such as thyme or rosemary, they offer a depth of flavor that will leave your taste buds dancing. The addition of heavy cream, whole milk, and chilled unsalted butter ensures each scoop is decadently rich, transforming a simple side dish into an addictive treat.

This vegetarian and gluten-free recipe guarantees that everyone at your table can enjoy each fluffy bite, while the careful cooking techniques keep them light yet satisfying. In just 45 minutes, you can serve up a dreamy side that promises to be a hit at every gathering. Perfect for holidays, barbecues, or everyday family dinners, The Fluffiest Mashed Potatoes are crafted to make unforgettable culinary memories. So roll up your sleeves and get ready to create a side dish that will have everyone asking for seconds!

Ingredients

  •  bay leaves 
  • 10 servings pepper black freshly ground
  •  peppercorns whole black
  • 0.5 cup cup heavy whipping cream 
  • tablespoons kosher salt 
  • pounds baking potatoes 
  • sprigs rosemary 
  • 0.5 cup butter unsalted chilled cubed (1 stick)
  • cup milk whole
  • pound yukon gold potatoes 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • pot

Directions

  1. Fill a large pot halfwaywith cold water. Peel4 pounds russet and 1 pound
  2. Yukon Gold potatoesand cut into 2" pieces,adding to pot as they arecut.
  3. Add cold water tocover by 1" if needed. Stirin 3 tablespoons kosher salt.Bring to a boil, thenreduce heat to medium-lowand gently simmeruntil tender, 10-15 minutes.
  4. Drain potatoes andtransfer to a baking sheet.
  5. Let dry, 5-10 minutes.
  6. Meanwhile, heat 1 cupwhole milk, 1/2 cup heavycream, 8 whole blackpeppercorns, 3 sprigsthyme or 1 sprig rosemary,and 2 bay leavesin a small saucepan overmedium heat, stirringoccasionally, until mixtureis very hot but notboiling, about 10 minutes.
  7. Remove from heat andlet mixture infuse for 20minutes; strain. This willadd herbal flavor withoutcoloring the liquid.
  8. Pass potatoes throughthe smallest disk of a foodmill along with 1/2 cup(1 stick) cubed, chilledunsalted butter into alarge bowl. Stir in the hotcream mixture. Seasongenerously to taste withkosher salt and freshlyground black pepper.To hold, press plasticwrap directly againstthe surface and set bowlover (not in) a large potof simmering water for upto 2 hours.

Nutrition Facts

Calories315kcal
Protein7.48%
Fat40.23%
Carbs52.29%

Properties

Glycemic Index
34.05
Glycemic Load
32.05
Inflammation Score
-5
Nutrition Score
11.646086910497%

Flavonoids

Kaempferol
0.36mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:315.36kcal
15.77%
Fat:14.48g
22.28%
Saturated Fat:9.09g
56.78%
Carbohydrates:42.34g
14.11%
Net Carbohydrates:38.92g
14.15%
Sugar:3.01g
3.34%
Cholesterol:40.78mg
13.59%
Sodium:2118.51mg
92.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.06g
12.11%
Vitamin B6:0.78mg
39.03%
Potassium:1001.4mg
28.61%
Vitamin C:19.38mg
23.49%
Manganese:0.39mg
19.32%
Phosphorus:160.24mg
16.02%
Magnesium:56.6mg
14.15%
Fiber:3.42g
13.68%
Vitamin B1:0.2mg
13.47%
Copper:0.24mg
12.17%
Vitamin B3:2.4mg
11.98%
Iron:1.98mg
11.01%
Vitamin A:503.98IU
10.08%
Folate:33.63µg
8.41%
Vitamin B5:0.82mg
8.17%
Vitamin B2:0.13mg
7.93%
Calcium:72.26mg
7.23%
Vitamin K:5.67µg
5.4%
Zinc:0.81mg
5.37%
Vitamin D:0.63µg
4.19%
Vitamin B12:0.17µg
2.83%
Vitamin E:0.41mg
2.73%
Selenium:1.81µg
2.59%
Source:Epicurious