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Perfect Mashed Potatoes Recipe

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4.4 from 8 reviews

This Perfect Mashed Potatoes recipe yields creamy, buttery mashed potatoes made with Yukon Gold or russet potatoes, half-and-half, and unsalted butter. Easy to prepare and customizable with optional garnishes like chives and freshly ground black pepper, these mashed potatoes are ideal for serving at family meals or special occasions.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 30 to 35 minutes
  • Total Time: 40 to 45 minutes
  • Yield: Makes about 12 cups
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Potatoes

  • 5 pounds Yukon Gold or russet potatoes
  • 2 tablespoons kosher salt, divided

Dairy

  • 2 cups half-and-half
  • 2 sticks (8 ounces) unsalted butter

Garnish Options

  • Finely chopped fresh chives
  • Freshly ground black pepper
  • 1 to 2 pats of butter (optional)

Instructions

  1. Prepare the Potatoes: Peel and cut 5 pounds of russet potatoes into rough 2-inch pieces, or skip peeling if using a ricer or food mill. Place them in a large pot and cover with cold water by about 1 inch. Stir in 2 tablespoons of kosher salt. Cover and bring to a gentle boil over medium-high heat, then uncover and maintain a gentle simmer. Cook until the potatoes are knife-tender, about 20 to 30 minutes.
  2. Heat the Half-and-Half: While the potatoes cook, heat 2 cups of half-and-half with the remaining 2 teaspoons of kosher salt in a small saucepan over low heat. Stir occasionally until the salt dissolves and the mixture just begins to simmer around the edges. Remove from heat and keep covered to stay warm.
  3. Drain and Melt Butter: When potatoes are done, drain them in a colander. Return the empty pot to the stove over medium heat and melt 2 sticks (8 ounces) of unsalted butter. Turn off the heat once melted.
  4. Mash or Rice Potatoes: If using a potato masher, return the drained potatoes to the pot and mash to your desired consistency. If using a food mill or ricer, process the potatoes in batches directly into the pot of melted butter, discarding the skins.
  5. Combine Butter and Potatoes: Gently fold the potatoes and butter together with a flexible spatula until the butter is fully absorbed. Then pour in the warm half-and-half gradually, folding gently. Although it will seem soupy initially, the potatoes will absorb the liquid and become creamy.
  6. Season and Serve: Taste and add additional kosher salt if needed. Transfer the mashed potatoes to a serving dish. Garnish with finely chopped fresh chives, freshly ground black pepper, and optional pats of butter as desired.

Notes

  • Make Ahead: Mashed potatoes can be made in advance. For short-term holding (up to an hour), keep in the pot and cover, placing it in a pan of gently simmering water to keep warm. For longer storage, cool and refrigerate in an airtight container up to 2 days.
  • Reheating: Reheat in a 350°F oven for 20 to 30 minutes in a covered baking dish with a drizzle of cream, milk, broth, or half-and-half to prevent drying out.
  • Storage: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freezing: Mashed potatoes freeze well for up to one month. Freeze in large bags, containers, or portioned mounds. Thaw overnight in the refrigerator before reheating.

Find it online: https://zaracooking.com/perfect-mashed-potatoes-recipe/