Perfect Mashed Potatoes
Perfect Mashed Potatoes compliment any meal. Have leftovers? Make delicious Potato Pancakes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 - 8 servings
- 3 pounds potatoes russet or Yukon gold work best
- 1 1/4 - 1 1/2 cups light cream or half and half
- 1 stick butter sliced into 1" pieces
- Kosher salt to taste
Peel the potatoes then rinse under cold water. Cut into even sized slices - about 3/4" - 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 1/4 cups cream and add butter. Mash until smooth. Add remainder of cream for creamier texture.
Stir in additional kosher salt to your taste.
Serve with an additional pad or two of butter.