Fluffy Mashed Potatoes

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  • 1 pound Russet potatoes
  • 2 cloves garlic, peeled and left whole
  • 1/4 cup cream or half-and-half
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


  1. Peel potatoes and cut in half if they are very large. Place in a pot with enough water to cover. Bring to boil and boil 10-15 minutes or until soft. (At this point you can stop and leave them in the water up to 30 minutes before mashing)
  2. Drain well and dry the pot.
  3. Run potatoes through a ricer or mash them in the pot with a potato masher.
  4. Add remaining ingredients and stir gently. Serve hot.

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