Mashed Potato Cloud
Indulge in the ultimate comfort food experience with Mashed Potato Cloud, a velvety and airy twist on the classic side dish. Made from buttery Russet potatoes, this recipe combines heavy cream, a touch of milk, and a hint of white pepper to deliver a cloud-like texture that melts in your mouth. Optional garlic infuses subtle warmth during cooking, while a sprinkle of fresh chives adds a pop of color and flavor to the finished dish. Perfectly fluffy yet rich, these mashed potatoes are an elegant and crowd-pleasing addition to any meal, from weekday dinners to holiday feasts. Ready in just 40 minutes and irresistibly creamy, Mashed Potato Cloud is the side dish you'll want to make on repeat!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 2 cloves Garlic (optional)
- 1 tablespoon Chives (optional, for garnish)
Instructions
Peel and cut the russet potatoes into evenly sized chunks, about 2 inches. Rinse them under cold water to remove excess starch.
Place the potatoes in a large pot and fill it with enough cold water to cover them by about an inch. Add 1 teaspoon of salt to the water.
If using garlic, crush the cloves lightly and add them to the pot for a subtle garlic flavor during cooking.
Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cook the potatoes for 15–20 minutes, or until they are fork-tender.
While the potatoes cook, warm the heavy cream and milk in a small saucepan over low heat. Do not let it boil; just gently heat it until it's warm to the touch.
Drain the cooked potatoes in a colander and remove the garlic cloves if used. Return the potatoes to the pot and place it over low heat for 1–2 minutes to evaporate any remaining moisture.
Using a potato ricer or a fine-mesh sieve, press the potatoes back into the warm pot. If you don't have a ricer, use a handheld masher, but avoid over-mixing to prevent gummy texture.
Fold in the butter gently until melted and fully incorporated. Gradually stir in the warm cream and milk mixture until the potatoes reach your desired level of creaminess.
Season the mashed potatoes with ground white pepper and more salt if needed. Gently mix without overworking.
Transfer the mashed potatoes to a serving dish and garnish with chopped chives if desired. Serve immediately and enjoy the fluffy, cloud-like texture!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5223 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
