Classic Mashed Potatoes
Smooth, creamy, and fluffy mashed potatoes; the perfect side dish.
Yield: 6
Calories: 431kcal
Materials
- 3 lbs. Russet and/or Yukon Gold potatoes, cut into 1 1/2" pieces
- 1 cup half-and-half, room temperature
- 3/4 cup butter, room temperature
- 1/2 tsp. each salt and pepper to taste
Instructions
- Add cut potatoes to cold salted water in large pot. There should be enough water to cover the potatoes. Bring to boil, then reduce heat to medium. Stir once or twice while cooking.
- After 10 minutes, check for doneness. Potatoes should be fork-tender.
- Drain potatoes in colander, then return to pot. Turn heat on low and mash. Allow excess water to cook out.
- Add half-and-half, butter, salt, and pepper. Mash until smooth and fluffy. Enjoy!
Notes
Storage: cool completely and place in sealed container. Place in refrigerator for 3 to 4 days, or freeze for up to one (1) month.
Nutrition
Calories: 431kcal | Carbohydrates: 41g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 380mg | Potassium: 1015mg | Fiber: 5g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 2mg