Best Mashed Potatoes Recipe
User Reviews
5
Best Mashed Potatoes Recipe
Description
Starting with peeled Yukon gold potatoes cut into uniform cubes, the recipe calls for cooking them in salted water alongside minced garlic until tender. The potatoes are immediately mashed while hot using a ricer, masher, or mixer to ensure a thoroughly smooth and fluffy consistency without overworking. Delicious, mild-fontina cheese is incorporated along with melted butter and half-and-half, enriching the creamy texture and adding a gentle savory depth.
The mashed potatoes can be served immediately, topped with chopped chives for freshness and color. Optionally, they can be baked with additional shredded fontina cheese for a gratin-style finish, intensifying the cheesy flavor and introducing a browned crust. This recipe focuses on straightforward, quality ingredients to produce a classic, indulgent mashed potato side.
Fontina cheese is noted for its meltability, but may be substituted with any cheese that melts easily if unavailable. The recipe highlights keeping ingredients at room temperature and careful timing of mashing for best results.
Ingredients
- 5 pounds potato Yukon gold variety
- 4 cloves garlic minced
- 1 cup butter unsalted
- 1 cup half-and-half
- 2 cups fontina cheese + 1/2 cup if baking, shredded
- salt and pepper
- chive for garnish, chopped
Instructions
- Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
- Drain the potatoes and immediately mash. Do this with a potato ricer, potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until completely smooth. Do not over-mash!! (Ricers are the best choice for smooth and fluffy potatoes.)
- Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
- Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
- Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.
Notes
- If fontina cheese is not available, substitute with another easy-melting cheese like mozzarella or Monterey Jack.
- Ensure potatoes and other cold ingredients are at room temperature before combining to maintain smooth mash.
- The mashed potatoes can be served as is or baked with extra shredded cheese for a richer topped dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 358kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 205mg | 9% |
| Potassium | 829mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 0g | 0% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 22mg | 24% |
| Calcium | 205mg | 21% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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