This recipe calls for Russet potatoes, known for their high starch content, which translates to fluffier, lighter mashed potatoes.
- Makes: 6
- Difficulty Rating: Easy
- Recipe From: Tennessee Home & Farm
- Put potatoes in a large saucepan; add cold water to cover and ½ teaspoon salt.
- Bring to a boil, reduce heat to medium and continue to cook until potatoes are tender when pierced with a knife – 15 to 20 minutes.
- Meanwhile, heat half & half and butter in a small saucepan and bring just to a simmer.
- Drain potatoes and let cool slightly. Rice potatoes into pan or, if using a hand masher, mash potatoes until smooth, then use a wooden spoon to blend in half & half mixture and sour cream.
- Mix in basil, remaining ¼ teaspoon salt and pepper to taste. Serve immediately.
Tips & Notes
- Russet potatoes have a high starch content, so they make the fluffiest, lightest mashed potatoes. For the best result, use a potato ricer, although they are still great with a hand masher.