Perfect Mashed Potatoes

I fully admit to being a carbaholic, and the holidays feed right into my weakness. Sure there’s a turkey at Thanksgiving, but I typically only eat a small piece and then load up on mashed potatoes, some type of sweet potatoes, stuffing, and no less than two dinner rolls. And at Christmas and Easter? Give me a small piece of ham, or better yet, throw that small piece of ham on a roll for a sandwich and then put the pan of scalloped potatoes right next to me. Given my love of side dishes and carbs, it goes without saying that perfect mashed potatoes are an absolute must for me. The best part is that they are incredibly easy to make and don’t require a ton of ingredients.

I have found that Yukon gold potatoes make for the creamiest mashed potatoes (it’s an added bonus that they have a gorgeous golden hue). Aside from that the real secret I’ve found is to have the butter and milk melted together and warm before adding them to the boiled potatoes and doing your mashing. This seriously makes all the difference; I couldn’t believe it the first time I did it. So much smoother and creamier.

Note: If you like chunkier “smashed” potatoes (that’s me!) then use a potato masher as directed below, but if you prefer them really smooth, then either a stand mixer with a paddle attachment or a hand mixer (low speed) will work. I can’t wait to dive into a big pile of these on Thanksgiving! ๐Ÿ™‚

One year ago: Classic Bread Stuffing Recipe

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Perfect Mashed Potatoes

Ingredients:

2 pounds Yukon gold potatoes, peeled and cut into large chunks

ยฝ cup (4 ounces) unsalted butter

ยพ cup half-and-half

2 teaspoons kosher salt

ยฝ teaspoon freshly ground black pepper


Directions:

1. Put the potatoes in a large pot and cover with cold water.


2. Bring to a boil and cook until the potatoes are very tender.


3. Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.


4. Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher. Add the melted butter mixture a little at a time and use the potato masher to combine. Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely. Serve immediately.


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