Here's how to make the best mashed potatoes with just a few simple ingredients and a few tricks to make them turn out perfect every time.
Course Side Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2 1/2pounds Yukon gold potatoes
1teaspoon kosher saltdivided
4tablespoonsbuttercut into chunks
1/3cuphalf and halfor cream, or milk
1/2 teaspoonblack pepperfreshly ground
Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about 1/2 inch above the potatoes. Bring the potatoes to a boil and add 1/2 teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot.
Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.*
Add the half and half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counter-clockwise as you mix. Don't over mix the potatoes. Add the remaining 1/2 teaspoon of kosher salt and black pepper to taste, and add more dairy to get the consistency you like best.
Add more butter if you'd like, and garnish with minced chives, green onion, or serve plain.
*Adding the butterfat to the potatoes before adding the cream, half-and-half, or milk, coats the potato starches and acts as a barrier to ensure your mashed potatoes won’t turn out gummy, sticky or overmixed.