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This is a recipe for classic Mashed Potatoes, with a handful of ingredients that always results in the most delicious potatoes, totally whipped and fluffy. Learn How To Make Mashed Potatoes that are incredibly creamy and buttery. You can't go wrong with my mom's version!
- 4 lbs potatoes peeled and cut into cubes (I used Yukon gold)
- 1 tsp salt
- 4 tbsp butter unsalted, at room temperature
- 1 cup half and half cream or milk
- 1/2 tsp white pepper (or black pepper)
Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
Boil potatoes: 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 and add the rest of ingredients: 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 butter, half and half, white pepper and a pinch of salt.
Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.
Potatoes: I used Yukon gold potatoes, but russet potatoes would work as well.
Leftovers: Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Freezing: Freeze mashed potatoes in an airtight container or freezer bag for up to 10 months.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 222kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 376mg | Potassium: 975mg | Fiber: 5g | Vitamin A: 285IU | Vitamin C: 26.2mg | Calcium: 102mg | Iron: 7.3mg