Mashed Potatoes

Ashley Whittaker

These are the no fail classics. Add caramelized onions for extra flavor.

ingredients

2 pounds Yukon gold potatoes peeled
1 stick butter, melted
1 cup half-and-half, warmed
1 1/2 teaspoons kosher salt
Ground black pepper to taste

directions

1
Cut potatoes into 1/2" cubes. Place potatoes in an extra large saucepan and cover with 1 inch water. Salt water liberally Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 25 minutes approximately Drain.
2
Set food mill or ricer over now empty but still warm saucepan. Drop potatoes into hopper of food mill or ricer. Process or rice potatoes into saucepan.
3
Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.

notes

Potatoes can be held in a double boiler over low heat for up to 1 1/2 hours. Cover with a thin layer of half and half and pot lid. Stir in half and half right before serving.

Source: Ashley Whittaker