Ingredients
Method
- Peel the potatoes and wash. (I don't wash the potatoes before I peel them.)
- Slice into 1-inch cubes.
- Put the potatoes in a pan large enough to cover them with at least 1 inch of water. Cover with cold water and add the boiling salt. Always start potatoes with cold water.
- Bring to a boil. Boil for about 15 minutes or until fork-tender.
- Drain. Put in a bowl. Add the butter and about ⅔ of the half and half.
- With beaters, blend on low speed until it all starts to get incorporated together.
- Add the salt and pepper and increase the speed to high. As you're mixing, add more half and half until you get the consistency you want.
- Serve.
Nutrition
Notes
This ingredient list feeds 6 people mashed potatoes for a main-course gravy dish. As a rule of thumb, for a side dish I calculate 1 potato per person; for a main dish, 1 ½ potatoes per person, rounded up. I measure 2 teaspoons salt per 4 potatoes for boiling, 1 tablespoon of unsalted butter per potato, and ½ tablespoon of half and half per potato.
The salt and liquid measurements are going to be different every time. Use your eye and your taste buds to get the taste and consistency you want.