Perfect Mashed Potatoes can be just like a big warm hug, there when you need it. Is there a more comforting side dish? Well, maybe some mac and cheese would suffice in its place. However, this is the perfect accompaniment to steak or some baked chicken! The only thing that matters is that they are lump-free the way my step-son prefers because otherwise, I hear the complaints begin to surface., even if it’s a couple little lumps. Jeez, get over it! Anyway, he has driven me to perfecting a simple side dish that he is going to learn how to make so he can pass this tradition on.
Peel, then wash the Yukon Gold potatoes off with cool water. ( If used Russet potatoes many times, but find these much more reliable when the outcome matters. Slice them thinly, but equal in thickness so the cooking time is consistent for all.
Cover the potatoes with cool water about an inch over the top of the slices. Set the heat on HIGH and bring to a boil. Reduce heat to MEDIUM and continue to boil for about 15 minutes or until the potatoes begin to flake apart as shown when stirred with a wooden spoon. Supposedly, placing a wooden spoon on top prevents things from boiling over on the stove.
Drain the potatoes and place in a mixing bowl. See how they are just flaking apart? That’s perfect! Heat the cream, or half and half, with the butter salt and pepper. Make sure you use a large measuring cup because it may have a tendency to boil over if you are not watching it carefully. Truth be told, I’m speaking from experience(s).
Now, you may not need all of the milk/butter mixture, Add a little and whip until you have the consistency you desire. Adjust seasoning, if needed.
These Perfect Mashed Potatoes will be the hit at your family’s dinner table, no matter the main course it accompanies.
Perfect Mashed Potatoes
Ingredients
- 3 lb Yukon Gold or Russet Potatoes
- 1/2 c heavy cream
- 4 T butter
- 1/2 t pepper, freshly ground
- 1/2-1 t Kosher salt
Instructions
- Peel and rinse off the potatoes. Thinly slice potatoes, about 1/4".
- Place in a saucepan and cover with cold water at least 1- 2" above the potatoes.
- Bring to a boil and reduce heat to medium. Place a wooden spoon over the top and cook until potatoes can be flaked apart with a fork, about 15 minutes.
- Drain and place in a large mixing bowl.
- Place the butter and cream into a large microwavable cup along with the salt and pepper. Heat until butter is melted. Watch carefully so it doesn't accidently spill over.
- Add some of the cream/butter mixture gradually into potatoes while mixing on a low speed. Begin to add a little more as you increase to medium speed. Increase the speed to high and only add the amount of cream/butter as needed to acquire your desired mashed potato consistency. Adjust seasoning, including adding more butter, if needed.
