Mashed Potatoes
User Reviews
4.7
Mashed Potatoes
Description
The recipe starts by peeling and evenly cubing Yukon Gold potatoes for uniform cooking. Potatoes are boiled in salted water until fork-tender, then drained thoroughly. They're transferred to a mixing bowl and whipped with butter, half and half (or cream/milk), white pepper, and an extra pinch of salt for balanced flavor. The use of a mixer with a whisk attachment helps achieve a light, fluffy consistency without overmixing. The resulting mashed potatoes have a creamy texture with a subtle seasoning that complements many meals.
These mashed potatoes can be prepared ahead and frozen for up to 10 months, or refrigerated for 3 to 5 days. Using room temperature butter helps it melt evenly into the hot potatoes. Careful seasoning at each step maximizes depth of flavor.
Ingredients
- 4 pounds potato peeled and cut into cubes (I used Yukon gold
- 1 teaspoon salt
- 4 tablespoon butter unsalted, at room temperature
- 1 cup half and half or milk, cream
- ½ teaspoon white pepper (or black pepper)
Instructions
- Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
- Boil potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain and add the rest of ingredients: Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt.
- Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.
Notes
- Use Yukon Gold or Russet potatoes and cut them into equal cubes for even cooking.
- Salt the cooking water to season the potatoes as they cook, reducing the need for extra salt later.
- Drain potatoes well after boiling to avoid watery or mushy mash.
- Add room temperature butter to hot potatoes for better melting and creaminess.
- Use a mixer to whip potatoes for a light and fluffy texture, but avoid overmixing.
- Taste and adjust seasoning with salt and pepper after mashing.
- Mashed potatoes can be frozen for up to 10 months or kept refrigerated for 3 to 5 days in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 376mg | 16% |
| Potassium | 975mg | 21% |
| Fiber | 5g | 20% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 102mg | 10% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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