Mashed Potatoes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This is a recipe for classic mashed potatoes, with a handful of ingredients that always results in the most delicious potatoes, totally whipped and fluffy.
Ingredients
- 4 lbs potatoes peeled and cut into cubes (I used Yukon gold)
- 1 tsp salt
- 4 tbsp butter unsalted, at room temperature
- 1 cup half and half cream or milk
- 1/2 tsp white pepper (or black pepper)
Instructions
- Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
- Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt.
- Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.Recipe NotesI used Yukon gold potatoes, but red skin potatoes or russet potatoes would work as well.Store leftovers in an airtight container in the refrigerator for 3 to 5 days.Freeze mashed potatoes in an airtight container or freezer bag for up to 10 months.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.Nutrition FactsMashed PotatoesAmount Per ServingCalories 222Calories from Fat 81% Daily Value*Total Fat 9g14%Saturated Fat 5g25%Cholesterol 26mg9%Sodium 376mg16%Potassium 975mg28%Total Carbohydrates 29g10%Dietary Fiber 5g20%Protein 6g12%Vitamin A5.7%Vitamin C31.7%Calcium10.2%Iron40.8%* Percent Daily Values are based on a 2000 calorie diet.