Best Ever Mashed Potatoes
Fluffy, creamy and buttery, this recipe makes the PERFECT mashed potatoes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
- 3 pounds potatoes (Yukon gold, Russet or Maris Piper) peeled
- 8 tablespoons unsalted butter
- ¼ cup half-and-half
- ¾ cup milk
- Salt & Freshly ground black pepper to taste
- Additional butter for serving optional
Cut the potatoes into evenly-sized chunks (about an inch or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.
Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a fork or knife inserted in the potato goes in easily.
Carefully drain out all of the water.
Using the same pot, gently heat the butter, half and half, milk 2 teaspoons of sea salt together either until the butter is almost completely melted (it will finish melting as you work. Do not boil).
Mash the potatoes into the butter mixture with a ricer or potato masher. Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.
- Use Starchy Potatoes. My recommendation is Russets, Yukon Gold, or in the UK, Maris Piper potatoes work great! Just don't use waxy potatoes as they don't break down well enough for mashing and they won't absorb the butter or milk as well.
- For Creamy mashed potatoes, use Russet potatoes, but Yukon Gold Potatoes have the best flavor.
- Cut your potatoes before boiling. Large, whole potatoes won't cook evenly. So cut your potatoes into evenly sized smaller pieces for quicker, even cooking.
- Don’t overcook the potatoes. As soon as a fork or knife can be inserted easily into a potato with ease, they’re ready to go.
- Don’t overmix! Stir the butter, half and half, and milk into your mashed potatoes until they are just combined. If you overmix, you can ruin the creamy consistency.
- Salt like you mean it. There's nothing worse than bland potatoes. When seasoning, taste often and add more salt as needed.
- Get a good ricer or masher. Good tools are always worth having. I own and recommend this ricer and this smooth OXO masher makes a wonderful smooth mash.
- Leftover Mashed Potatoes can dry out and may need additional butter or milk to bring them back to the creaminess they had fresh.
Calories: 446kcal | Carbohydrates: 45g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 63mg | Potassium: 1485mg | Fiber: 9g | Sugar: 2g | Vitamin A: 827IU | Vitamin C: 39mg | Calcium: 176mg | Iron: 11mg