Description
Creamy Mashed Potatoes made the old fashioned way. These potatoes are fluffy, flavorful, and simple to make.
Ingredients
Scale
- 4 pounds potatoes (Russet or Yukon Gold)
- 1 cup half & half (OR milk or cream)
- 1/2 cup salted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Peel the potatoes and cut them into quarters. (For larger potatoes, you may need to cut them into sixths.)
- Place in a large pot and add water to 1 inch above the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15-20 minutes or until fork-tender.
- Remove from heat and drain well in a colander.
- Return drained potatoes to the pot, place on the stove, and heat over high heat 30 seconds – 1 minute to completely dry them. Remove from heat.
- Use a potato masher to mash by hand, going around the entire pot twice.
- Add the butter and half & half and mash to desired consistency. Add more liquid if necessary. Be careful not to over-mash, which will result in gummy potatoes.
- Season with salt & pepper to taste.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 211
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg