Classic Mashed Potatoes

Mashed potatoes topped with butter in a white bowl.

Whip up a pot of buttery mashed potatoes with only 4 ingredients: potatoes, milk, butter, and salt. This comfort dish is ready in less than 30 minutes. It’s an ideal Thanksgiving recipe and Christmas Recipes.

Course Side Dish

Cuisine American

Keyword Potato Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 374kcal

Author Darcey Olson

Cost $8

Equipment

Dutch Oven or Stock Pot
Potato Ricer

Ingredients

1 tbsp kosher salt
5 lbs potatoes, skinned and cut into 1-inch pieces *Note 1
1 cup unsalted butter, melted *Note 2
1½-2 cups half-and-half, warmed *Note 2
½ tsp kosher salt
¼ tsp black pepper

Optional Garnish Ideas

gravy
sour cream
cheddar cheese
diced chives
black pepper

Instructions

In a Dutch oven or large stockpot, add the diced potatoes and kosher slat. Add enough cold water so it covers the potatoes by 1 inch. 5 lbs potatoes, skinned and cut into 1-inch pieces, 1 tbsp kosher salt
Partially cover the pot and bring to a boil over high heat. Once the water boils reduce the heat to medium-high and cook until the potatoes can be easily pierced with a fork, approximately 15-18 minutes. Drain well and return to the pot.
Mash until your desired consistency is reached. Use a spatula to fold in the melted butter, 1½ cups of half-and-half, salt, and pepper. Add extra half-and-half, a small splash at a time, if needed. Taste and add more salt, if desired. 1 cup unsalted butter, melted 1½-2 cups half-and-half, warmed ½ tsp kosher salt ¼ tsp black pepper
Top with your selected garnishes and serve.

Notes

Note 1 - Use Russet, Yukon Gold, or Red Potatoes.

Note 2 - Melted butter and warm half-and-half leads to fluffier and creamier potatoes than using cold or room temperature ingredients.

Leftover and storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating - Reheat on the stove over medium-low heat. Add a dash of extra half-and-half to loosen up the potatoes.

This recipe yields approximately 10 cups of mashed potatoes.

Nutrition