Requirements
Ingredients
5 pounds Yukon Gold or Russet potatoes, well-scrubbed
1 cup (8 ounces) unsalted butter
2 cups half-and-half
1 tablespoon plus 2 teaspoons salt, divided
Chives (optional)
Pepper (optional)
Additional pat of butter (optional)
Equipment
Large pot
Colander
Food mill, ricer, or potato masher
Two smaller pans for heating butter and half-and-half
Spatula or wooden spoon
CLICK HERE TO KNOW THE COMMON MISTAKES THAT SHOULD BE AVOIDED WHILE PREPARING MASHED POTATOES
Now let's go into business, follow the instructions below:
1. Boil the potatoes: Place your well-scrubbed potatoes in a large pot and add cold water to an inch above the potatoes. Stir in 1 tablespoon of salt. Cover and bring to a gentle boil. Test for doneness at 30 minutes. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes total.
2. Heat the butter and half-and-half and add salt: Slowly heat the butter in one pan and the half-and half in another. I usually start this about 20 minutes after I start cooking the potatoes. Be sure to heat them over gentle heat so you don't have to worry about burning. I also add the 2 teaspoons of salt to the half-and-half so it dissolves and can be easily and evenly distributed.
3. Drain the potatoes: When the potatoes are done, drain them in a colander in your sink. At this point, turn off the heat on the butter and half-and-half.
4. Mash the potatoes: If using a potato masher or ricer, peel potatoes as instructed above. If using a food mill, don't peel the potatoes. In either case, the potatoes should be processed back into the pot they were boiled in. This will cut down on extra dishes and help the potatoes to stay warm as there is still some residual heat in the pot.
5. Add the dairy: Add the hot butter, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
5. Taste, garnish, and serve: Taste your potatoes and add up to another teaspoon of salt if needed. This is also a good time to add pepper if using. Spoon into your serving dish and top with optional garnishes such as a merry pat of butter or some chopped chives..
Ref: thekitchn.com
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