Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Ingredients: 4 lbs yukon gold potatoes; 1 pint half-and-half; 1 cup unsalted butter (2 sticks); 1 teaspoon kosher salt, to taste; 14 teaspoon fresh ground black pepper, to taste

5 ingredients

8 steps

Ingredients

4 lbs yukon gold potatoes
1 pint half-and-half
1 cup unsalted butter (2 sticks)
1 teaspoon kosher salt, to taste
14 teaspoon fresh ground black pepper, to taste

Directions

1

Scrub and peel the potatoes, then cut them into pieces all approximately of the same size and place them into a large pot.
2

Cover with cold water, then bring to a boil; slightly reduce heat and gently boil until tender, about 20 to 25 minutes.
3

While potatoes are cooking and almost done, in a saucepan combine the half and half, butter, salt, and pepper and simmer until melted and combined; set aside and keep warm.
4

When potatoes are tender, drain well.
5

Pass the potatoes through a food mill or mash with a potato masher (do not use an electric mixer).
6

Gradually add the warm liquid mixture to the milled/mashed potatoes, stirring, until you've added enough liquid to achieve the consistency you prefer (you might not need all the liquid).
7

Adjust salt and pepper to taste, if necessary, and serve.
8

Note: this is an excellent basic recipe you can add other tasty ingredients to, such as roasted garlic, crumbled blue cheese or gorgonzola, chopped or minced scallions/basil/parsley, caramelized onions or leeks.