Quick and Easy Mashed Potatoes
User Reviews
4.7
Quick and Easy Mashed Potatoes
Description
Quick and Easy Mashed Potatoes start by boiling peeled russet potatoes in cold water to remove excess starch and ensure even cooking. After the potatoes are tender to a fork, they are drained and mashed. While the potatoes cook, butter and half-and-half are gently warmed together, then combined with the hot potatoes to create a creamy consistency.
The recipe recommends using a mixture of half whole milk and half heavy cream (half-and-half) for balance between richness and body, though substitutions are possible. Seasoning with kosher salt and black pepper enhances the natural potato flavor.
This classic mashed potato dish pairs well with a variety of main courses, making it a versatile side. The creamy but not overly heavy texture works well with gravies and sauces.
The notes emphasize personal preference for dairy proportions and mention that some have used nondairy milk variations, though this recipe does not provide specific guidance on those substitutions.
Ingredients
- 5 pounds russet potato peeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet and half Yukon Gold potatoes
- 1 ½ cups butter 3 sticks or 24 tablespoons, unsalted
- 1 ½ cups half-and-half whole milk or heavy cream may be substituted*
- 2 teaspoons kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
Instructions
- Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.
- Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.
- Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.
- While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.
- When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don’t want or need in your final dish.
- Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.
- Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use this masher. For smoother use this smooth masher, and for ultra-smooth use this potato ricer.
- Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper, but start with amounts called for and increase to your tastes. Serve immediately.
- Potatoes will keep airtight in the fridge for up to 4 days.
Notes
- Half-and-half combines milk and cream for balanced richness, but whole milk or heavy cream can be substituted based on personal taste.
- Although nondairy milk alternatives have been used by some cooks, this recipe does not specify how to adjust for them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 424kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 72mg | 24% |
| Sodium | 401mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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