Ingredients for Kittencal's Fluffy Mashed Potatoes
- 4 cups chicken broth
- 2 pounds russet potatoes
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 4 tablespoons butter
- 2 large eggs
- salt to taste
- fresh ground pepper to taste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1-2 cloves roasted garlic
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How to Make Kittencal's Fluffy Mashed Potatoes
- Peel 2 pounds russet or Yukon Gold potatoes. Avoid slicing; leave them whole.
- Place the whole potatoes in a large saucepan. Add 4 cups of chicken broth (or water, or a combination of both). Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender (about 15-20 minutes). Drain well and return potatoes to the saucepan.
- Add 1/2 cup heavy cream (or milk), 1/4 cup sour cream, and 4 tablespoons butter. Mash until mostly smooth with some small chunks remaining.
- Add 2 large eggs and continue mashing until light and fluffy.
- Stir in 1 teaspoon onion powder and 1/2 teaspoon garlic powder (or 1-2 cloves roasted garlic). Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
97g
Carbs
38g
