Best Mashed Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10
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Calories
358 kcal
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Course
Side Dish
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Cuisine
French-American Fusion
Best Mashed Potatoes
Description
Best Mashed Potatoes start with peeling and cutting gold potatoes into cubes, then boiling them in salted water until tender. After draining, potatoes are pressed through a ricer or food mill to achieve a uniform, fluffy texture. Melted butter is incorporated first, ensuring a rich base, followed by gradual addition of heated half-and-half to attain the preferred creaminess without diluting the potatoes.
Seasoning with kosher salt is incremental to taste, ensuring balanced flavor, with optional freshly ground black pepper for mild pungency. The final presentation includes patting extra chilled butter on top for added richness and a smooth finish. The result is a comforting, creamy side that holds well when served immediately.
The texture is smooth yet light, stemming from ricing and careful incorporation of fats and cream. Choosing gold potatoes provides a natural buttery flavor and firm flesh ideal for mashing. Substitutions like russet potatoes are possible but may alter the outcome slightly. This recipe suits accompanying various main dishes, especially those with gravies or sauces.
Mashed potatoes can be made several hours ahead and gently reheated in a double boiler or microwave, taking care to avoid drying. They keep refrigerated for up to a week and freeze well, though slight textural changes may occur upon thawing and reheating.
Ingredients
- 4 lbs gold potatoes peeled, cut into 1-inch cubes
- kosher salt
- 1 cup butter melted, 2 sticks, unsalted
- 1¾ cup half and half heated
- black pepper freshly ground, optional
Instructions
- Place the cubed potatoes in a large pot and cover with cool tap water. Season the water with 1 tablespoon salt. Bring to a boil and then simmer for 15 minutes.
- Drain the potatoes. Pass the potatoes through the ricer or food mill into a large bowl.
- Slowly mix in the melted butter until fully incorporated into the potatoes.
- Gradually stir in the warmed half and half until desired consistency is reached. Less cream if you prefer thicker potatoes, more if you prefer creamier spuds.
- Season with salt, usually 2½ teaspoons. Taste as you salt until you reach the desired seasoning.
- Transfer to a serving bowl and top with another pad or two of chilled butter. Top with freshly ground pepper, if desired. Serve at once.
Notes
- Russet potatoes may be used instead of gold potatoes; avoid red potatoes for best results.
- Peeling is essential if using a ricer; food mills can handle peeled or unpeeled potatoes.
- Incorporate melted butter before adding warmed half-and-half to maintain texture.
- Half-and-half is preferred, but heavy cream or whole milk can be used; avoid skim milk or milk substitutes when possible.
- Prepare up to 8 hours ahead; reheat gently using a double boiler or microwave to prevent drying.
- Store mashed potatoes up to one week refrigerated; freezing is possible but may affect fluffiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 64mg | 21% |
| Sodium | 31mg | 1% |
| Potassium | 824mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 36mg | 40% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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