Creamy Mashed Potatoes
I make the best mashed potatoes hands down period dot. You have got to try these.
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.