60 minutes
Creamy, buttery mashed potatoes that are smooth and rich in flavor.
Russet Potatoes, unpeeled
0 lb
Unsalted Butter, melted
tablespoons
Half-and-Half, warm
cups
teaspoons
to taste
1. Boil the Potatoes
Place the unpeeled russet potatoes in a large saucepan and cover them with about an inch of cold water. Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer for about 20-30 minutes. You’ll know they’re ready when a paring knife can slip in and out of the potatoes with little resistance.
2. Peel the Potatoes
Once the potatoes are tender, drain them immediately. Using a potholder or a folded dish towel to protect your hand, peel the hot potatoes with a paring knife. The skins should come off easily.
3. Rice the Potatoes
Cut the peeled potatoes into large chunks and press them through a potato ricer or food mill directly back into the saucepan you used for boiling.
4. Incorporate Butter
Stir the melted butter into the riced potatoes, making sure it’s fully incorporated.
5. Add Half-and-Half
Whisk in the warm half-and-half. The warmth of the half-and-half helps it blend more easily with the potatoes, creating a creamy consistency.
6. Season and Serve
Season the mashed potatoes with 1.5 teaspoons of salt and add pepper to taste. Give everything one last stir, and your velvety butter-rich mashed potatoes are ready to serve.
. Roast a head of garlic until caramelized and soft, then squeeze the soft cloves into the potatoes as you mash them. The sweet, mellow flavor of roasted garlic will add depth to your dish.
. Fold in crispy bacon bits and freshly chopped chives for a combination of smoky and fresh onion flavors.
. Drizzle a bit of truffle oil or fold in some finely grated truffle for an earthy and luxurious variation.
. Stir in a generous helping of grated cheese such as sharp cheddar, Gruyère, or smoked gouda after mashing for a gooey, indulgent variation.
. Combine your regular potatoes with sweet potatoes for a subtly sweet and colorfully vibrant dish.
Comments (0)