- 2 lbs (906g) Yukon Gold potatoes, peeled and cut into 1” pieces
- Kosher salt to taste
- ½ cup (120ml) half and half
- 1 cup (224g) unsalted butter
Snacks & Sides
3-Ingredient Mashed Potatoes
Joshua Weissman shares the perfect mashed potatoes recipe—creamy, buttery, and made from scratch. An easy, classic side dish for holidays or weeknight dinners.
Prep
5 minutes
Cook
15-20 minutes
Total
20-25 minutes
Serves
4
people
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Ingredients
Directions
- To a 6 - 8 quart stock pot, bring your potatoes to a boil in heavily salted water, around 15 - 20 minutes or until fork tender.
- While the potatoes cook, to a small saucepan combine half and half and butter and cook over medium heat until the butter is completely melted and hot. Keep warm until potatoes are cooked.
- Once the potatoes are done cooking, strain and drain thoroughly. The drier the potato, the more cream and butter it can absorb. While your potatoes are still hot, into your stock pot, press the potatoes through a potato ricer on the finest setting. You can also return the potatoes to the stock pot and mash them with a hand masher.
- Whisk your melted butter and half and half into the mashed potatoes until fully combined. Taste for seasoning and add more salt if necessary. Serve and enjoy.
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