The classic, comforting side shouldn’t be a struggle.
This recipe is for the easiest mashed potatoes you’ll ever make.
Mixed together, they yield mashed potatoes that are simultaneously fluffy and creamy.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
(Alternatively, it’s possible for you to swap both for sweet potatoes, if you prefer.)
Half-and-half adds a little extra richness to this recipe, but whole milk would also work.
To make this classic side dish in advance, simply cook the potatoes and mash them with butter only.
Chill the mixture until ready to use and then gently reheat.
Warm up the half-and-half separately and gradually add it into the warm potatoes before serving.
Delicious kept plain, there are also a few easy ways to spruce up these spuds.
For tangy mashed potatoes swap out one cup half-and-half for one cup wholebuttermilk.
For garlic taters, add six peeled cloves to the cooking water.
Or for cheesy mashed potatoes, fold 3/4 cup gratedParmesaninto the mixture.
Ingredients
1 1/2lb.russet potatoes(about4 small potatoes), peeled and cut into 1 1/2-in.
pieces (about 4 cups)
8cupstap water
3Tbsp.
plus3/4tsp.kosher salt, divided
1cuphalf-and-half, warmed
3/4cup(6 oz.
Reduce heat to medium, and boil until potatoes are fork-tender, 10 to 12 minutes.
Drain, and return potatoes to pot.
Let stand at room temperature until potatoes look dry, about 5 minutes.
Mash potatoes with a potato masher until potatoes are fluffy.
Fold in half-and-half, butter, and remaining 1/2 teaspoon salt until smooth.
