Go Back

Mashed Potatoes 101


  • 2 pounds potatoes scrubbed (I like Russet)
  • 8 tablespoons butter 1 stick, melted
  • 1 cup half-and-half warmed
  • 1 1/2 teaspoons salt
  • fresh ground pepper


  1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
  2. Using a clean wet dish rag, hold the potato and peel back skin with paring knife. Place in large bowl. Stir in melted butter with large spoon until incorporated. Using Potato masher, mix in half-and-half, salt, and pepper to taste. Serve immediately.

Recipe Notes

-Yukon Gold, Red, Russet (my fav), or White potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher (my #1 choice) and decrease the half-and-half to 3/4 cup.