How To Make Perfect Mashed Potatoes
Perfect Mashed Potatoes
Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful gravy or melted butter.
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
1/3 cup butter
1/3 cup half-and-half
4 ounces cream cheese, softened
¾ teaspoon coarsely ground pepper
Yield: Makes about 6 cups
- Recipe: Perfect Mashed Potatoes
1. Peel, Boil, & Drain
Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. Add Creamy Richness
Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. Beat Until Smooth
Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
“An electric mixer creates slightly chunkier potatoes, so everyone knows they’re homemade,” says Lyda Jones Burnette, Test Kitchen Director. “Beat the potatoes just a few seconds beyond the point where they release from the beaters.”