Fluffy mashed potatoes are heavenly good. Wow! The season of family gatherings is upon us. During the holidays my family loves a plateful of hot fluffy mashed potatoes.
In a large pot add 6 cups of water, cubed potatoes, and garlic. Cook on medium-high heat for 25 minutes or until potatoes are lightly fork tender.
Drain cooked potatoes and garlic.
With a large spoon, add cooked potatoes to ricer. Over a large bowl, squeeze ricer handles together. Potatoes will mash and separate, falling into the bowl. Repeat with all potatoes.
Add in butter and sour cream. While mashing or stirring potatoes slowly pour in non-dairy milk until desired consistency. Do not over work potatoes.
Salt and pepper to taste.
Optional
Top with dried or fresh thyme
Video
Notes
Quick Tips:
Overcooked potatoes will become mushy and watery
Remember to avoid over mashing or whipping the cooked potatoes as it will release the starch causing sticky dense potatoes