Mashed Potatoes
The secret to great, fluffy mashed potatoes is using Russet Potatoes ,a potato ricer and warming your butter and cream together before adding them to the potatoes.
Ingredients
- 4-5 lbs russet potatoes
- 1.5 cups half & half (organic if possible)
- 6 tbs unsalted butter
- 2 tsp kosher salt
- 1 tsp white pepper Black pepper is fine, but white is preferred for appearance.
Instructions
- Peel the potatoes, slice in half, and place into a large pot and cover completely with water. Bring to a boil.
- Lower the heat and simmer for about 25 minutes or until easily pierced with a knife. (Check at 15 minutes and then at 5 minute intervals.)
- Drain and mash the potatoes using a potato ricer.
- While mashing, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts.
- Slowly mix in the cream sauce, salt and pepper until well incorporated and creamy. Taste for seasoning.
Notes
Try adding in parsley, chives or parmesan cheese to bring it up a notch.
The amount of ingredients is something that is not a perfect science. Much depends on the type of potatoes you are using, how creamy you like your potatoes, how salty, etc. You need to add ingredients in slowly and taste several time to get it just how YOU like it! Remember, you can always put the salt (and butter) in but you can't take it out! So be mindful.