Best Mashed Potatoes

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5.0

21 reviews
Excellent

Best Mashed Potatoes

The Best Mashed Potatoes really are the best mashed potatoes in town. We highly recommend using a potato ricer or food mill to get extra fluffy and creamy spuds. See Notes for tips on making in advance and storing.

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Ingredients

Servings
  • 4 lbs gold potatoes peeled, cut into 1-inch cubes
  • kosher salt
  • 1 cup unsalted butter melted, 2 sticks
  • cup half and half heated
  • black pepper freshly ground, optional
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Instructions

  1. 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. 
  2. Drain the potatoes.  Pass the potatoes through the ricer or food mill into a large bowl. 
  3. Slowly mix in the melted butter until fully incorporated into the potatoes.
  4. 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. 
  5. Season with salt, usually 2½ teaspoons.  Taste as you salt until you reach the desired seasoning. 
  6. 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 are a fine substitution for the gold.  We don't recommend red potatoes.
  • If using a ricer, you'll need to peel the potatoes.  If using a food mill, still cube the potatoes, but there's no need to peel the potatoes.
  • Make sure you incorporate the melted butter into the potatoes before adding the warmed cream.
  • We use half and half, but you can use all heavy cream for an extra luxurious taste and texture.  All whole milk is just fine, too.  We don't recommend skim milk or milk substitutes, but it won't ruin the potatoes if you do go that route.
  • You can prepare the potatoes up to 8 hours in advance of serving.  We like to gently reheat them by placing them in a pot that will fit into another pot of simmering water.  They'll need to be in the simmering water for at least an hour to be warmed throughout.  Don't fill the outer pan to the top with water...you don't want it to overflow any hot water when simmering.
  • You can reheat the potatoes on the stove, but be careful to not overdo it and dry them out.  Nuking them in the microwave is an option, too.
  • The potatoes will keep in the fridge for up to 1 week.  They freeze just fine but will lose some of the fluffy texture when thawed and reheated. 

Nutrition Information

Show Details
Calories 358kcal (18%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 15g (75%) Cholesterol 64mg (21%) Sodium 31mg (1%) Potassium 824mg (24%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 717IU (14%) Vitamin C 36mg (40%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition 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.

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