Name: Basic Mashed Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

3

Recipe by Hadice

3

People talking

Join In Now Join the conversation!

Basic Mashed Potatoes created by Starrynews

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.

Ready In:: 35mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

3 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

directions

In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
Bring a large sauce-pan 3/4 full of water to a boil.
Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
Drain well and return to the empty pan.
Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
Remove from the heat.
Using a potato masher, mash until potatoes are almost smooth.
Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
The potatoes should be creamy but not soupy.
Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Hadice

Contributor

@Hadice

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Starrynews

8/29/2011

Great and simple, as stated! I used fat free evaporated milk and did not peel the potatoes first. Thanks for sharing! Veg*n Swap 37

Reply
photo by Starrynews

8/29/2011

Reply
review by internetnut

3/7/2007

I gave this 5 stars. My family loves mashed potatoes. I make mine very close to this except I use milk and black pepper. Thanks for posting a comfort recipe! Christine (internetnut)

Reply
photo by looneytunesfan

1/29/2006

Reply
review by looneytunesfan

1/28/2006

You can never go wrong with potatoes. It is one of my favorite foods. I made it exactly like stated and it was delicious. Yummmm!!!!!

Reply