Here are the ingredients you'll need:
Here is the equipment you'll need:
This is a potato ricer. A potato ricer is the secret to perfectly fluffy mashed potatoes, and you can get one for only $15.
If you really don't want to invest in a potato ricer, you can mash your potatoes with a potato masher or, if you're really in dire straits, a metal whisk.
Fluffy Mountain Mashed Potatoes
Recipe by Christine Byrne
5 pounds russet potatoes, washed
1 cup whole milk
½ cup cream
½ cup (1 stick) unsalted butter, cut in ½-inch cubes
kosher salt and freshly ground pepper
Fill a large pot about halfway with cold water. Peel the potatoes and chop them into rough 1-inch cubes, putting the cubes straight into the water as you chop (this will prevent browning). When all the potato cubes are in the pot, they should be covered by about an inch of water; add water or pour some out, as needed, then stir in 2 tablespoons of kosher salt.
Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender and mash easily with a fork, about 15-20 minutes. Drain the potatoes, shaking off any excess water, then return them to the pot and cook over very low heat for 2 minutes, just to dry them out completely.
While the potatoes are drying, heat the milk and cream in a small sauce pot over medium heat until it is heated through and just starting to simmer, about 2 minutes.
Remove the pot of potatoes from the heat, and add cubed butter, a tablespoon of kosher salt, and some freshly ground pepper. Use a spoon to transfer the cooked chunks of potato and butter to the potato ricer, and press them through into a large bowl. When all of your potatoes have been pressed, add the warm cream mixture and stir everything together with a wooden spoon.