Classic Mashed Potatoes
Velvety, buttery russets with a light and creamy finish.
Why This Recipe Works
Coating the potato starch with melted butter before adding any liquid prevents the mash from becoming gummy or heavy. Using a food mill or ricer ensures a perfectly smooth, restaurant-quality texture with minimal effort.
Instructions
Place the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and a paring knife slips easily into the center, 15 to 20 minutes.
Drain the potatoes thoroughly and return them to the warm saucepan over low heat for about 1 minute, shaking the pan occasionally to evaporate any clinging moisture.
Pass the hot potatoes through a food mill or ricer into a large bowl. If you do not have either tool, mash them thoroughly by hand until no large lumps remain.
Stir in the melted butter until incorporated — coating the starch with fat first keeps the texture light and velvety.
Whisk in the hot half-and-half until the potatoes are smooth and creamy.
Season with salt and pepper to taste and serve immediately while still steaming.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
