- Extra fluffy, light, and airy thanks to the use of a potato ricer tool.
- A great side dish for any occasion
- Super delicious! Buttery and seasoned just right.
Let's get started!
1
Diced the Russet potatoes into 1 inch cubes. Cook in boiling water for about 20 minutes until fork tender. Drain.
2
Press the cooked potatoes through a potato ricer. Set aside.
3
In the microwave oven, warm up the unsalted butter and half-and-half until melted and warm.
4
Add the melted butter and half-and-half, stirring with a rubber spoon. Season with salt and pepper to taste.
5
Fold with the rubber spoon until fluffy and airy, and evenly combined.
6
Serve with ground black pepper and butter as garnish. Enjoy!