Basic Mashed Potatoes

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

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.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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.

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