How to make mashed potatoes – video edition

Classic Mashed Potatoes

Serves 10-14

10 medium to large Idaho Russet potatoes (about 5 pounds) – peeled, washed, and cut into eighths (large dice)

1 Tablespoon kosher salt

2 sticks of unsalted butter
1 ¾ cup of half and half
1 teaspoon of kosher salt
1/8 teaspoon of black or white pepper

  • In a small sauce pot, warm the half and half – DO NOT BOIL.  Once warmed,  turn off the heat and set aside.
  • Melt the butter in the microwave and set aside.
  • In a large stock  pot,  cover the peeled & cut potatoes with cold water just until the water covers the top of the potatoes, add 1 Tablespoon of salt and bring to a simmering boil- NOT A ROILING BOIL.
  • Boil until fork tender- about 10-15 minutes.
  • Drain the potatoes into a colander and allow  time for the potatoes to sit in the colander and  release their steam – about 15 minutes.
  • Put the potatoes through a potato ricer or food mill into a bowl or standing mixer with a paddle attachment.
  • Turn on the mixer and cream the potatoes for about 30 seconds.
  • Slowly add in all the butter and then begin to add in the half and half – once the liquid is combined with the potatoes thoroughly,  turn the mixer up to high and cream for 1 minutes.
  • Turn off the mixer and scrape down the sides with a spatula.
  • Turn the mixer back on to medium and mix for about 30 seconds more – DO NO OVER MIX
  • Adjust seasoning with salt & pepper.
  • Serve warm
2 comments… add one
  • Lentil Breakdown November 6, 2011, 6:21 pm

    Very cute! You’re a natural in the limelight, or potatolight, rather!

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