Best Mashed Potatoes
Don't mess with the big holidays and family gatherings by making gummy, gluey and flavorless mashed potatoes. Try this easy, basic recipe for our Best Mashed Potatoes and be the hero of the dinner table.
Servings: 10
Calories: 311kcal
Ingredients
- 4 pounds Russet or Yukon Gold potatoes
- 12 tablespoons unsalted butter plus more for serving
- 1 ½ cups half-and-half (12oz) or whole milk
- 1 ½ teaspoons table salt
- fresh cracked black pepper
Instructions
- Peel the potatoes and cut into 1/2-inch slices. Try to keep them all the same thickness so they’ll cook evenly. Transfer the sliced potatoes to a large colander. Rinse under cold running water while tossing and separating the slices by hand so the starchy, sticky coating will be washed away. This only takes a minute.
- Transfer rinsed potatoes to a large pot or Dutch oven. (Keep the colander handy for draining the cooked potatoes.) Cover the potatoes with fresh cold water by at least 1-inch. Bring to a boil over high heat then reduce to medium-high. Boil until fork tender, about 15 to 20 minutes.
- While the potatoes are cooking microwave the butter until melted. Set aside and keep warm.
- Pour the half-and-half into a microwave safe measuring cup or small saucepan. Heat until steaming. Set aside and keep warm.
- Once tender, pour the cooked potatoes into the colander set inside a sink. Allow the potatoes to drain completely, tossing a few times to allow for better drainage.
- Pour the potatoes back into the Dutch oven and set over medium-high heat. Heat for a few minutes, stirring occasionally until all potatoes are dry. This will help create a creamier mash.
- Add melted butter and salt to the pot and mash everything together using a potato masher. Keep mashing until no large lumps of potato remain.
- Add about 1 and 1/3 cups of the warm half-and-half. Using a spatula or wooden spoon, stir until the liquid is absorbed and the potatoes are thick and creamy. Add more half-and-half if desired for a creamier French style mashed potato. Check the seasoning and add more salt if needed.
- Scoop the potatoes into a serving dish. Top with pats of butter or drizzle with more melted butter. Sprinkle with pepper and serve immediately.
Notes
- Don’t over-salt the potatoes especially if serving with a semi-salty gravy.
- Keep the potatoes warm by covering and storing in an oven set at the lowest temperature for up to an hour.
- Recipe can be cut in half easily.
- For something different garnish with minced chives or parsley, paprika and plenty of fresh cracked black pepper.
- Leftovers are great for making our Mashed Potatoes Cakes.
- For loaded mashed potatoes substitute sour cream for some of the half-and-half and add cooked chopped bacon, chives or sliced green onion and/or shredded cheese
Nutrition
Calories: 311kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 382mg | Potassium: 809mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg
