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Basic Fluffy Mashed Potatoes

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Easy Mashed Potatoes

Fluffy Mashed Potato Recipe

Diana Rattray Basic Fluffy Mashed Potatoes Diana Rattray
Easy Fluffy Mashed Potatoes
Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.
  • 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
  • 1/4 cup milk or half-and-half, or more to taste
  • 1/4 cup butter
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. Transfer to a large bowl and break up or put through a potato ricer. Add the remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Recipe serves 4 to 6.

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