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Fluffy Mashed Potatoes

Scott Phillips

Yield: Yields about 8 cups

Servings: 8 to 10

The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel. The hot potatoes and cream cook the eggs enough to render them food-safe.


  • 4 lb. medium russet potatoes, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1 cup heavy cream
  • 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
  • 2 large eggs
  • Freshly ground black pepper
  • Thinly sliced chives, for garnish

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 95
  • Sodium (mg): 210
  • Carbohydrates (g): 35
  • Fiber (g): 3
  • Protein (g): 5


  • Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.
  • Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over medium heat, stirring once or twice, until hot and the butter is melted. Turn off the heat, cover, and keep warm.
  • Drain the potatoes and return them to the pot. Mash with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.

Make Ahead Tips

You can cook and mash the potatoes and mix them with the eggs and cream up to 2 hours ahead; keep warm in the pot on the back of the stove. Gently reheat over low heat, stirring occasionally to prevent sticking. Garnish just before serving.


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