Homemade Mashed Potatoes
This Homemade Mashed Potatoes recipe uses Yukon Golds whipped with a hand mixer, butter, half and half and white pepper, the way my mom always made them. Light and fluffy instead of heavy, with 5 ingredients and 35 minutes start to finish.
Servings: 8
Calories: 265kcal
Equipment
Ingredients
- 4 pounds potatoes peeled and cubed, Yukon Gold or Russet
- 1 teaspoon salt for the cooking water
- 4 tablespoon unsalted butter at room temperature
- 1 cup half and half cream or milk
- ½ teaspoon white pepper (or black pepper)
Instructions
- Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the 4 pounds of cubed potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add 1 teaspoon of salt to the water and stir.
- Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the 4 tablespoons of butter, 1 cup of half and half, ½ teaspoon white pepper and a pinch of salt.
- Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.
Video
Notes
- Use Yukon Gold or Russet potatoes and cut them to equal size so they cook evenly.
- Salt the cooking water. The potatoes absorb it as they cook and come out seasoned all the way through.
- Drain them well. Water left on the potatoes makes for a loose, mushy mash.
- Bring the butter to room temperature, or add it while the potatoes are still hot so it melts in quickly.
- A mixer gives you a fluffier, more whipped texture than a hand masher. Use the whisk attachment on medium and stop as soon as they’re smooth.
- Always taste and adjust the seasoning before serving. Potatoes take more salt than you expect.
- These freeze well for up to 10 months. Cool completely, portion into freezer bags and press flat, then thaw overnight in the fridge and reheat with a splash of half and half.
- Leftovers keep 3 to 5 days in an airtight container in the fridge.
- Start the potatoes in cold water, not boiling. Cold water that heats with them in it cooks them evenly from edge to center.
- To make them ahead, make them slightly looser than you want to serve them and keep up to 2 days in the fridge, then reheat with more half and half.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 324mg | Potassium: 997mg | Fiber: 5g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 2mg
