Creamy Mashed Potatoes
Creamy Mashed Potatoes made with real butter and half-and-half! Yum!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 5 pounds of russet potatoes, scrubbed, peeled and diced into ½” chunks
- 1 stick (1/2 cup) butter plus additional butter for the finished potatoes
- 1 cup half-and-half
- Salt (to add to boiling water)
Instructions
- Scrub, peel and dice the potatoes into ½” chunks.
- Place potatoes in a large pot (with a strainer insert, if available) and add about 2 teaspoons of salt.
- Bring to a boil over high heat.
- Continue boiling about 10 to 15 minutes until fork tender (do not overcook or the potatoes will be mush).
- Drain potatoes and put back into pot (without the strainer insert).
- Add butter and allow to melt for a few minutes.
- Mash potatoes with butter using a potato masher.
- Add half-and-half a little at a time and continue mashing.
- Mash until you are satisfied with the consistency; they will be lumpy.
- Scoop into bowl, making a well at the top.
- Add more butter and allow to melt down the sides.
- Serve.
Find it online: https://tootsweet4two.com/creamy-mashed-potatoes/
