We’re in love with these fluffy, creamy, melt-in-your-mouth mashed potatoes.
2lbspotatoes(we prefer Yukons, but Russets or Reds also work fine)
Peel the potatoes and cut them into ½” chunks. Place them in a large pot and add cold water to an inch above the potatoes. Cover and bring to a gentle boil. Test for doneness at 20 minutes. A fork should easily go through the potato.
Drain and let sit for 3-5 mins until a bit of steam evaporates.
THE SECRET STEP: Do not mash these mashed potatoes! Pass the potatoes through a wire mesh strainer, using a wooden spoon to push them through. The result will be fluffier by far than anything you have ever experienced. OK, not fluffier than kittens, but you get our drift.
Heat the butter and cream over gentle heat and add, gently stirring with a wooden spoon or spatula to incorporate. Taste, then add salt and pepper (and if you like, a sprinkle of chives) to taste. DO NOT overmix or your silky potatoes will go starchy.