Basic Mashed Potatoes

Name: Basic Mashed Potatoes
Ingredients: 3 3 lbs yellow-fleshed potatoes or 3 lbs baking potatoes, peeled and cut into 2 inch pieces; 1 1/2 teaspoons salt, plus any additional salt to taste; 1/3 cup unsalted butter, cut into small pieces; 1 cup half-and-half, plus; 2 tablespoons half-and-half, heated; white pepper

6 ingredients

10 steps

Ingredients

3 3 lbs yellow-fleshed potatoes or 3 lbs baking potatoes, peeled and cut into 2 inch pieces
1 1/2 teaspoons salt, plus any additional salt to taste
1/3 cup unsalted butter, cut into small pieces
1 cup half-and-half, plus
2 tablespoons half-and-half, heated
white pepper

Directions

1

In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
2

Bring a large sauce-pan 3/4 full of water to a boil.
3

Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
4

Drain well and return to the empty pan.
5

Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
6

Remove from the heat.
7

Using a potato masher, mash until potatoes are almost smooth.
8

Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
9

The potatoes should be creamy but not soupy.
10

Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.