Side Dishes

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Serves 4


3 Russet potatoes, peeled and diced into 1/2 inch pieces

4 tablespoons unsalted butter, melted

1/2 cup whole milk

1/4 cup half and half

1 tablespoon + 1/4 teaspoon salt, divided

1/4 teaspoon black pepper


  1. Place the potatoes in a large pot, and cover with water until it comes approximately 2 inches above the potatoes. Add 1 tablespoon of salt, and stir. Place a lid on the pot, and bring to a boil. Once the water is boiling, keep the lid covered on the pot, reduce the heat to medium-low, and cook for 20-25 minutes.
  2. Drain, and return the potatoes to the pot. Keep the heat on, and mash the potatoes with the heat on for 20 seconds to dry the potatoes. Turn off the heat.
  3. Add the melted butter first, and mash to combine. Put the masher aside, take out the whisk, and add the milk and the half and half. Whisk for 20-30 seconds, until the potatoes are very smooth and fluffy. Taste, then season to taste (I used about 1/4 teaspoon salt and 1/4 teaspoon black pepper). Serve immediately or refrigerate for up to 4 days.


Adapted from  Allrecipes



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