Mom's Creamy Mashed Potatoes
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- 5 lb
- russet or yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 c
- half and half (more or less)
- 2 stick
- unsalted butter (yes, i said 2!)
- salt to taste
1Place peeled, cubed potatoes in a large pot and cover in water an inch higher than the potatoes. Add a bit of salt. Bring to a boil over high heat. Lower heat to medium and boil for 20 to 25 minutes or until potatoes are fork tender.
2Heat half-and-half, butter and salt (2 to 3 teaspoons) in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
3Drain potatoes and transfer to large bowl (or keep in the large pot). With electric mixer on medium-low speed, beat potatoes til no longer chunky, slowly adding half-and-half mixture, until smooth and creamy, about 1 minute. Scrape down bowl.
4Taste potatoes and add more milk, butter or salt as needed.