Perfect Mashed Potatoes

Name: Perfect Mashed Potatoes
Ingredients: 3 Russet Potatoes, Peeled And Diced Into 1/2-inch Pieces; 1-1/4 Tablespoon Salt, Divided; 4 Tablespoons Unsalted Butter, melted; 1/2 cups Whole Milk; 1/4 cups Half-and-half; 1/4 teaspoons Ground Black Pepper

6 ingredients

5 steps

Ingredients

3 Russet Potatoes, Peeled And Diced Into 1/2-inch Pieces
1-1/4 Tablespoon Salt, Divided
4 Tablespoons Unsalted Butter, melted
1/2 cups Whole Milk
1/4 cups Half-and-half
1/4 teaspoons Ground Black Pepper

Directions

1

1. Place the potatoes in a large pot, and cover with water until it comes approximately 2 inches above the potatoes. Add 1 tablespoon of salt, and stir. Place a lid on the pot, and bring to a boil. Once the water is boiling, keep the lid covered on the pot, reduce the heat to medium-low, and cook for 20-25 minutes.
2

2. Drain, and return the potatoes to the pot. Keep the heat on, and mash the potatoes with the heat on for 20 seconds to dry the potatoes. Turn off the heat.
3

3. Add the melted butter first, and mash to combine. Put the masher aside, take out the whisk, and add the milk and the half-and-half. Whisk for 20-30 seconds, until the potatoes are very smooth and fluffy. Taste, then season to taste (I used the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper). Serve immediately or refrigerate for up to 4 days.
4

Enjoy!
5

Note: You can use a butter substitute like I Can't Believe It's Not Butter, and 1% or 2% milk to make these potatoes a bit lighter. You can also make these vegan by using a vegan butter substitute and almond or soy milk.