3poundspotatoesYukon Gold, Russet, or Maris Piper, peeled
8tablespoonsunsalted butterplus 2 to 4 tablespoons for serving (optional)
¼cuphalf-and-halfmore as needed
¾cupmilk
1tablespoonsaltfor cooking water, plus more to taste
Freshly ground black pepperto taste
Enough water to cover the potatoes in the potapproximately 2 to 3 inches above the potatoes
Instructions
Cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place them in a large stockpot and add enough cold water to cover the potatoes by about 2 to 3 inches.
Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high (or whatever temperature is needed to maintain a steady boil). Continue cooking for about 10 to 15 minutes, or until a fork or knife can easily pierce the potatoes.
While the potatoes are cooking, gently heat the 8 tablespoons of butter, half-and-half, and milk in a separate pot. Warm the mixture until the butter is melted and the mixture is hot but not boiling.
Once the potatoes are cooked, carefully drain them and return them to the pot.
Add the butter and warmed milk mixture to the potatoes. Mash the potatoes using a ricer or potato masher, then gently stir with a wooden spoon or spatula to combine. The potatoes will gradually absorb the liquid and become creamy.
Adjust the consistency by adding more butter or half-and-half, if desired. Season with additional salt and freshly ground black pepper to taste. Serve warm, with additional butter if preferred.
Video
Notes
The exact amount of water needed will depend on the size of your pot. Ensure the potatoes are fully submerged with a few inches of water above them.
When boiling potatoes, a good rule of thumb is to add about 1 teaspoon of salt per quart (4 cups) of water. This ratio helps to season the potatoes from the inside, enhancing their flavor. If you're using a large pot of water, you might use a bit more salt, but sticking to this basic ratio will generally give you well-seasoned potatoes that aren't overly salty. Remember, you can always adjust the seasoning later when mashing or serving the potatoes.
For the best texture, avoid overworking the potatoes when mashing and stirring.
Remember to taste and adjust the seasoning before serving.