Perfect Mashed Potatoes
Flavorful mashed potatoes with a smooth texture for the best side dish for holiday meals.
Servings: 4 servings
Equipment
- Dutch oven or large stockpot
- ricer
- wooden spoon
- stainless bowl
Ingredients
- 2 pounds russet potatoes washed, peeled and cut into large chunks
- 8 tablespoons unsalted butter (1 stick) room temperature
- 1 cup half-and-half warmed
- kosher salt to taste
- 1/2 teaspoon ground white pepper to taste
Instructions
- Place potatoes in a large Dutch oven and cover with 1-inch cold water.
- Bring to a boil over high heat. Add a large pinch of salt.
- Reduce heat to medium-low and simmer until potatoes are tender. Test by inserting a paring knife into the potatoes. There should be very little resistance. Should take about 20 minutes.
- Drain the potatoes in a colander. Return the potatoes to the Dutch oven and allow to dry for a few minutes.
- Over a large bowl, spoon a small amount of potatoes into the hopper of a ricer. Press them through the ricer. Add potatoes back into Dutch oven. Repeat until all the potatoes have been riced.
- Stir unsalted butter into potatoes, tablespoon by tablespoon, with a wooden spoon, until smooth.
- Gently stir in warmed half-and-half until fully incorporated.
- Add salt and pepper to taste.