Fluffy Mashed Potatoes
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Fluffy Mashed Potatoes
Yield: 4 to 6 servings
2 lb Yukon Gold potatoes
½ cup half-and-half
2 ounces (1/4 cup) unsalted butter
1 1/2 teaspoons kosher salt, plus more for boiling water
¼ teaspoon freshly ground pepper
Wash the potatoes and boil, with skins on, in salted water until tender. Drain in a colander and carefully peel potatoes with a paper towel. Transfer potatoes to a bowl and keep hot, covered. Heat half-and-half, butter, pepper, and remaining salt in saucepan over low heat, stirring occasionally, until butter is melted. Press potatoes through food mill or ricer into hot cream mixture in pan and gently stir with a large heatproof rubber spatula just until combined. Do not overmix! Taste and season with additional salt and pepper. Finish with extra butter and flaky sea salt or see Chef Tip. Enjoy warm.
Chef Tip: Customize to your family’s favorite flavors. Add roasted garlic, sour cream, fresh herbs, truffle oil, and/or cheese to your potatoes for a foolproof holiday favorite. For my star spuds, I add caramelized onions and chopped cooked bacon. Enjoy!
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