These mashed potatoes will win hearts, well… that might be an exaggeration, but it’s worked for me!
2 pounds Russet or Yukon Gold potatoes, about 4 medium sized potatoes
1 stick salted butter, melted, 8 tablespoons or 4 ounces, or 1/2 cup extra virgin olive oil
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
1/2–1 cup half and half or whole milk, heated until hot, see notes
For dairy free: use any dairy free milk of choice, or my favorite which is chicken stock
Peel the potatoes if desired. Then place the potatoes in a large pot and fill with water until the potatoes are covered by at least 1″ of water. Bring the potatoes to a boil, cover with a lid, and then reduce the heat to maintain a simmer.
Simmer the potatoes until tender, about 20-30 minutes.
When the potatoes are done, drain off the water reserving some for making gravy if desired. Place the drained potatoes into a mixer bowl or large bowl with room for mashing them by hand.
Mash the potatoes until most of the lumps are gone with the melted butter. Scrape down the sides several times to help eliminate lumps.
Season to taste with sea salt and black pepper.
Then add the heated half and half or whole milk until the desired texture is reached. Keep in mind that mashed potatoes thicken a bit as they sit.
Serve immediately. For make ahead tips refer to the post!
I’ve found the amount of liquid I add varies every single time I make these. Just add milk/half and half until your desired texture is reaches since the amount of moisture present in the potatoes will never be the same twice.
The nutritional information was calculated with 1/2 cup half and half.
- Category: Side Dish
- Method: Stove top
- Cuisine: American
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