mashed potatoes

Categories: Veggies and Sides, Posted by Sandy Bergsten


3 lbs russet potatoes, peeled and quartered

1 tsp salt (for the water)

6 tablespoons unsalted butter, cut into pieces and softened

1 cup half and half, heated until hot but not boiling

½ teaspoon salt (for the potatoes)



Place the peeled and quartered potatoes in a large pot, fill with enough water to cover the potatoes. Add the teaspoon salt. Bring to a boil over high heat. Reduce the heat and gently boil the potatoes until very tender, about 20-25 minutes.

Drain well in a colander. Place warm potatoes in a large bowl and stir in the butter the softened butter with a wooden spoon. Mix in the ½ teaspoon salt. With a mix master whip the potatoes while slowly adding the hot half and half until the desired consistency is reached. The potaotes can be made a day ahead of time. Cool completely, cover and refrigerate.

To reheat cover and bake in a 350 degree oven, 20 minutes for room temperature potatoes and 30-40 minutes for cold potatoes.

 Serves 8

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