Simple Mashed Potatoes

We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes[ in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.]

Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr

Yield:
6 to 8 servings (5 1/2 cups)
Level:
Easy

Ingredients
  • 2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
  • Kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
  • 1 cup half-and-half, warmed
  • Freshly ground pepper
Directions
  • Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.

  • Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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