Ultimate Fluffy Mashed Potatoes

Ultimate Fluffy Mashed Potatoes
Photo by Scott Phillips


  • Kosher salt
  • 1 cup crème fraîche (or ½ cup heavy cream plus ½ cup sour cream)
  • 1-¾ to 2 lb. russet potatoes, peeled and cut-into large chunks (1-½-to 2-inches)
  • 2 Tbs. unsalted butter, softened
  • Freshly ground white pepper
  • 1 tsp. grated lemon zest

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 tsp. salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes...

View full recipe at Fine Cooking


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