30 minutes
A simple and delicious recipe for creamy mashed potatoes made with Yukon Gold or russet potatoes, half-and-half, butter, and seasoning.
Russet Potatoes, peeled and sliced ¼ inch thick
0 lb
tablespoons
Unsalted Butter, cut into ¼-inch slices
tablespoons
teaspoons
quarts
to taste
to taste
1. Boil Potatoes
Start by bringing a quart of water to a boil in a medium saucepan over high heat. Once the water is boiling, carefully add your sliced potatoes, ensuring they are fully submerged. If needed, add a bit more water to cover them completely.
2. Cook Potatoes
Return the water to a boil, then reduce the heat to a very gentle simmer. Cover the saucepan and let the potatoes cook until they are tender, which should take about 12 minutes. You can test their tenderness by piercing them with a paring knife; the knife should meet no resistance.
3. Drain and Mash Potatoes
After the potatoes have cooked, drain them thoroughly and return them to the saucepan. This step helps remove any excess water, ensuring your mashed potatoes are creamy and not watery. Next, mash the potatoes using a potato masher, ricer, or food mill to your desired consistency.
4. Mix Ingredients
Once mashed, stir in ½ cup of half-and-half, the butter, and 1 teaspoon of table salt. Mix until the ingredients are well combined and the potatoes are smooth.
5. Adjust Consistency and Seasoning
Finally, adjust the consistency and seasoning to your liking. If the potatoes are too thick, you can add more half-and-half, a tablespoon at a time, until you reach the desired consistency. Taste and add more salt and pepper if needed.
6. Serve
Serve your creamy mashed potatoes immediately for the best texture and flavor. Enjoy!
Roast whole garlic cloves until they're caramelized and soft, then mash them into your potatoes. Alternatively, you can simmer the garlic cloves in the cream or milk you plan to use.
Roast a head of garlic by slicing off the top, drizzling with olive oil, wrapping in foil, and baking until soft. Squeeze the soft cloves into your mashed potatoes for a sweet, caramelized garlic flavor that's less intense than raw garlic.
Top your mashed potatoes with crispy bacon bits, shredded cheese, sour cream, and chopped green onions for a hearty and indulgent dish.
Stir in grated cheeses like sharp cheddar, Gruyère, or Parmesan for a rich, cheesy twist. The heat from the potatoes will melt the cheese, creating a gooey and delicious texture.
Stir in grated cheese such as aged cheddar, Gruyère, or Parmesan for a richer, umami-packed dish. Cream cheese or mascarpone can also be used for extra creaminess.
For creamy mashed potatoes, opt for starchy potatoes like Russets or Yukon Golds, as they are ideal for a fluffy and light texture with a naturally buttery flavor.
Use a potato masher, ricer, or food mill to avoid activating the starches too much and creating a gummy consistency.
Potatoes absorb a lot of flavors, so salting the water is the first opportunity to season them.
Warm your cream or milk with butter before adding it to the potatoes, as cold liquids can affect absorption and result in less creamy mashed potatoes.
Adjust the seasoning with salt and freshly ground black pepper to taste, ensuring a full flavor profile.
Comments (0)