Perfect Mashed Potatoes
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
- 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.
- 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.
- 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