1/2 Photos of Basic Mashed Potatoes
You can use any kind of potato in this recipe. I personally prefer russet potatoes. This recipe is from The Best of Casual American Cooking. I have also altered it by using evaporated milk instead of half and half. There is a little bit of extra effort involved in this recipe, but well worth it.
My Private Note
Units: US | Metric
- 3 lbs white potatoes or 3 lbs red potatoes or 3 lbs yellow-fleshed potatoes or 3 lbs baking potatoes, peeled and cut into 2 inch pieces
- 1 1/2 teaspoons salt, plus any additional salt to taste
- 1/3 cup unsalted butter, cut into small pieces
- 1 cup half-and-half, plus
- 2 tablespoons half-and-half, heated
- white pepper
- 1In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
- 2Bring a large sauce-pan 3/4 full of water to a boil.
- 3Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
- 4Drain well and return to the empty pan.
- 5Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
- 6Remove from the heat.
- 7Using a potato masher, mash until potatoes are almost smooth.
- 8Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
- 9The potatoes should be creamy but not soupy.
- 10Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.
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Nutritional Facts for Basic Mashed Potatoes
Serving Size: 1 (286 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 346.7
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 9.7 g
- Cholesterol 43.8 mg
- Sodium 1146.1 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 4.5 g
- Sugars 2.0 g
- Protein 5.6 g