Old Fashioned Mashed Potatoes

Old Fashioned Mashed Potatoes

Classic creamy Old Fashioned Mashed Potatoes are a family favorite in our house. Cooked russet potatoes are blended with half and half, butter and seasoned simply with salt and freshly ground black pepper. A mashed potato recipe that's special enough for your weeknight dinner or holiday gathering.

Serves 8 to 10 but can be easily doubled to serve more.

Course Side Dishes

Cuisine American

Keyword classic recipe, easy, how to, how to make mashed potatoes, mashed potatoes, russet potato, Thanksgiving recipe

Prep Time 15

Cook Time 40

Additional Time 5

Total Time 1

Servings servings

Calories 271

Author Laurie McNamara

Equipment

Potato Ricer

Ingredients

4 pounds russet potatoes or yukon gold
8 tablespoons unsalted butter I use Kerrygold
1½ cups half and half more or less as needed (see notes)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Scrub, peel and quarter (or cut into eighths if large) the potatoes and place them in a large pot.
Fill the pot with cold water, about 1 to 2 inches above the potatoes. Always, ALWAYS use cold water so the potatoes cook evenly.
Cover and bring to a boil. Reduce to medium-low and cook until fork tender, about 10 to 15 minutes - depending on the size of your potatoes.
Drain the cooked potatoes into a colander.
Using a potato ricer (or food mill) set over the empty pot, add a few of the cooked potatoes into the basket and squeeze so the riced potatoes fall into the pot. Repeat with the rest of the potatoes.
Return the pot to the stove top and heat on low.
To the riced potatoes, add the butter and 1 cup half and half. Stir to combine, adding more half and half until desired consistency. (I usually end up using 1 to 1½ cups total)
Season with 2 teaspoons kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and add more salt if desired.
Stir well, scraping down the sides and bottom of the pot and heat throughly.
Once hot, serve spoonfuls onto plates and top with gravy or serve in a large bowl family-style, drizzled with 2 tablespoons melted salted butter and snipped fresh chives if desired.

Notes

What is Half & Half? It's 1 part whole milk and 1 part heavy cream combined.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition