Ingredients
3 large russet potatoes
half-and-half cream
Method
Sources
📖
Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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cut potatoes in half, then each half in quarters -- should come out with eight pieces per potato (just cutting so they cook faster. amount of pieces is not important). place potatoes in sauce pan or pot with just enough water to cover. bring to boil and simmer until potatoes are done (about 20-30 minutes). drain water. place potatoes in medium bowl and add remaining ingredients to your taste. mash the potatoes. beat in enough half-n-half to make potatoes light and fluffy. add maybe a tablespoon at a time so you don't add too much liquid. please note that if you taste it before the cream is added, it will taste salty.