Silky Mashed Potatoes Recipe

Silky Mashed Potatoes are a real treat and easy to make if you have the right tools.

One tip to making silky mashed potatoes is to dry the potatoes out a bit after boiling. To do this first drain the cooked potatoes well, return the cooked potato cubes to the empty pan and, over low heat, stir the potato pieces in the warm pan for 2-3 minutes. This will cook off any excess water in the potatoes allowing them to absorb more half and half or cream.

Putting your cooked potatoes through a potato ricer guarantees perfectly smooth, fluffy mashed potatoes. A potato ricer looks like a giant garlic press and it does a wonderful job of reducing cooked vegetables to a puree. It’s great for making baby food too!

Affiliate link: Potato Ricer and Baby Food Strainer

I use the leftover mashed potatoes to make these delicious Ham, Cheese and Potato Croquettes. You have GOT to try this recipe, it’s phenomenal and really easy

Silky Mashed Potatoes

Demetra Overton

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4 -6 servings

Ingredients

  

• 2 pounds of russet potatoes
• 2 tablespoons of kosher salt
• 3-4 tablespoons of unsalted butter
• 1/2 cup half and half or heavy cream if you like it extra rich

Instructions

 

• Fill the pot you will be using half full of cold tap water
• Peel the potatoes and cut them into 1/2 inch pieces and add them to the water. The water should cover the potatoes by 1 inch
• Add 2 tablespoons of kosher salt to the water and bring to a boil
• Simmer the potatoes for about 15 minutes or until they are tender
• Drain the potatoes and return them to the pot
• Cook, stirring constantly over low heat for 2-3 minutes to dry out the potatoes
• In batches, put the potatoes through the potato ricer or mash it you don't have a ricer
• Stir in the butter and half and half or heavy cream
• Taste for salt and add it if needed

Silky Mashed Potatoes