Why mess with perfection? Here's our classic recipe for producing wonderfully light and fluffy potatoes—full of butter, cream, and salt.
Cut the potatoes into small cubes before boiling to ensure even cooking and a faster boil. Dry them well right after boiling to avoid mushy potatoes.
Put potatoes in a 6–8 qt. stock pot; add enough cold water to cover by 1–2 inches. Bring the water to a boil. Boil potatoes for 15–20 minutes or until they can be easily pierced with a fork. Drain the potatoes and return them to the stock pot. Place pot over medium-high heat for a few seconds to dry potatoes, stirring continuously. Fill a potato ricer with some of the potatoes; compress lever to push potatoes through. Repeat with all potatoes. If you don't have a ricer, push the potatoes through a fine mesh colander or use a hand masher. Stir in warm half-and-half, butter, and salt until all ingredients are thoroughly combined. Serve piping hot.
Potatoes are done when fork-tender.
Potato ricers can be found at kitchenware stores.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 624mg 26%
Carbs 33g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.