Creamy Mashed Potatoes
Creamy Mashed Potatoes might be my weakness. We don’t eat them often in our house, so when we do we go all out and use lots of butter and half and half. I make some of the best mashed potatoes in the world. I always make them for family holidays like Thanksgiving and Christmas and my Mom asks me to do it if I happen to be at her house. I prefer to use Russet Potatoes for their high starch content which ensures extra fluffiness.
When you are ready to cook your potatoes that is when you cut them. Never let the uncooked potatoes soak in water. They lose their starch and the starch is what keeps them from becoming a big globby mess. Peel and dice your potatoes, immediately put them on the stove to boil and when they are fork tender pull them off immediately and drain them. My recipe makes wonderful potatoes and the leftovers are even better as potato pancakes the next day.
I estimate about 1 potato per adult and ½ a potato per child. You can adjust this recipe according to the number of people. So per person estimate 1 potato per adult, 1.5 tbsp butter, 1/4 tsp kosher salt, pinch of garlic powder, & 1 tbsp half & half (then multiply that by the number of people). The recipe below is based on four adults and 2 children (my usual crowd for a holiday).
I find a hand mixer key to making these incredibly fluffy and smooth. This is my favorite Cuisinart one.
And yes if you are guessing there is a science to my mashed potatoes which is why I think they are so delicious. I take it seriously y’all. Haha. Enjoy!
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Creamy Mashed Potatoes
Equipment
- Hand mixer
Ingredients
- 5 russet potatoes
- 8 tbsp unsalted butter
- 2 tsp kosher salt
- 1/2 tsp garlic salt
- 1/2 C half and half
Instructions
- Peel and dice your potatoes. Put them in a large heavy bottomed pot. I enjoy using a Dutch oven. Cover the potatoes with one inch of water.
- Place the pot on the stove and bring to a boil. Boil until the potatoes are just fork tender. Meaning a fork goes easily through the potato. This usually only takes 10-15 minutes.
- Immediately drain the potatoes.
- In the bottom of the hot and empty pot add in the butter and top it with the drained potatoes. Let the potatoes melt that butter for a minute. Add in the salt, garlic salt and half and half. Then mix with a hand mixer on medium speed for about one minute until smooth.
- Taste and adjust seasonings as needed. Serve warm.
