Mashed Potatoes
by Sherman Antao · View original source
We wanted creamy yet fluffy mashed potatoes with plenty of buttery richness, and we didn't want to spend a lot of time or effort pulling this simple side together. We sped things up by swapping the usual russet potatoes for Yukon Golds. Because Yukon Golds have less starch and are less absorbent than russets, they don't become soggy when simmered without their skins. This meant we were able to peel and slice the potatoes before cooking, cutting our simmering time in half. We returned the drained potatoes to the hot pan to mash them, which helped the remaining water evaporate before the potatoes became gluey. We mashed the potatoes by hand, which prevented overbeating and kept them from turning pasty. And melting the butter before folding it in along with the half-and-half allowed it to coat the starch molecules quickly and easily, so the potatoes turned out creamy and light. You can substitute whole milk for the half-and-half here, but the potatoes will taste a bit leaner. Make sure to cook the potatoes thoroughly; they are done if they break apart when a knife is inserted and gently wiggled.
- Category:
- Side Dish
- Cook:
- 30 min
- Servings:
- 2
Ingredients
- 1 pound Yukon Gold potatoes (peeled and sliced 1/2 inch thick)
- table salt (for cooking potatoes)
- 1/3 cup half-and-half (room temperature)
- 3 tablespoons unsalted butter (melted and cooled)
Instructions
- Place potatoes and 1 tablespoon salt in medium saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat, then reduce to simmer and cook, stirring once or twice, until potatoes are tender, 12 to 15 minutes.
- Drain potatoes and return to saucepan set on still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix half-and-half and melted butter together in small bowl until combined. Add half-and-half mixture to potatoes and, using rubber spatula, fold gently to incorporate. Season with salt and pepper to taste, and serve immediately.
Notes
VARIATION - Buttermilk Mashed Potatoes: Substitute 1/3 cup buttermilk for half-and-half.