Lunch: The Fluffiest Mashed Potatoes
Ingredients
4 pounds russet potatoes
1 pound Yukon Gold potatoes
3 tablespoons kosher salt
1 cup whole milk
1/2 cup heavy cream
8 whole black peppercorns
3 sprigs thyme or 1 sprig rosemary
2 bay leaves
1/2 cup (1 stick) cubed, chilled unsalted butter
Freshly ground black pepper
Instructions
Fill a large pot halfway with cold water. Peel 4 pounds russet and 1 pound Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 tablespoons kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
