Russet potatoes cook up to be super-fluffy, and pressing them through a ricer is the
key to creating the smoothest mashed potatoes. You can boil and rice the potatoes a
day ahead, which makes this side dish easy to finish at the last minute.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
8 to 10 servings
INGREDIENTS
- 2.25 kg russet potatoes, peeled and cut in chunks
- 1¼ cups 10% cream
- ¼ cup butter
- 1 tsp salt
- ¼ tsp pepper
PREPARATION
- In large pot of boiling salted water, cook potatoes until fork-tender,
about 15 minutes. - Drain well.
- Press potatoes through ricer; spread on parchment paper–lined rimmed baking sheet.
- (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding
8 minutes to cooking time.) - In large saucepan, heat cream, butter, salt and pepper over medium heat
until butter is melted; stir in riced potatoes. - Cook, stirring often, until smooth and hot, about 4 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 219 cal, 5 g pro, 8 g total
fat (5 g sat. fat), 34 g carb, 2 g fibre, 22 mg chol, 708 mg sodium, 718 mg potassium.
% RDI: 5% calcium, 11% iron, 6% vit A, 45% vit C, 10% folate.
TIP FROM THE TEST KITCHEN
Don’t have a ricer? A standard potato masher will
also work in a pinch. Mash thoroughly and spread the
potatoes out as directed.
