Creamy, buttery Mashed Potatoes are a must on every table whether it's for the holidays or a weeknight meal. A simple side that goes with just about anything and it can be prepared ahead of time.
Peel the potatoes then rinse under cold water. Cut into even sized slices - about ¾" - then place in a large saucepan. Cover with cold water with at least 1" above potatoes.
Add 2 tablespoons of kosher salt to water. Bring to a boil and continue to gently boil for 15 to 20 minutes or until the potatoes are fork-tender.
Meanwhile, heat the cream or half and half in microwave for 30 seconds until warmed. Alternatively, heat cream or half and half in small saucepan until warmed.
Drain and return potatoes to saucepan over medium heat. Stir with wooden spoon to cook off excess moisture for about a minute. This not only dries potatoes, but starts to break them up for easy mashing.
Stir in 1 ¼ cups cream and add butter. Mash until smooth. Add the remainder of cream for a creamier texture.
Stir in additional kosher salt to your taste.
Serve with an additional pad or two of butter.
Notes
You can use half heavy cream and half whole milk.The potatoes may stiffen up a bit if they sit or are used for leftovers. If you want a creamier texture, add ¼ cup of milk or cream to loosen them up.