Creamy, with a nutty note – mashed potatoes are the quintessential comfort food. Layered with butter, simply seasoned with kosher salt, freshly cracked black pepper and nutmeg, delivering a soul-satisfying bite.
It’s a dish that’s so simple with so many ways to get to the table. This has been our “go to” for generations. We always grab Yukon Gold potatoes; they deliver a luscious nuttiness that you don’t find with new potatoes or Idaho potatoes.
Season with kosher salt and black pepper plus a fragrant spice you might only reserve for desserts – nutmeg. It brings a warm and spicy touch that blends beautifully with any potato. Finish with a generous amount of butter and half and half for added richness.
Some tricks. Start the potatoes in cold water. This allows them to cook from the inside out. And season the cooking water with kosher salt, giving them a jump on the final flavor you’re after.
Once they’re tender through and through when pierced with a knife, whip them until light and fluffy.
Simple, yet oh so wonderful!
Traditional Mashed Potatoes
3 to 3-½ pounds Yukon Gold potatoes, scrubbed or peeled and quartered
3 tablespoons plus ½ teaspoon kosher salt, divided
4 tablespoons butter
½ to ¾ cups half and half
¼ to ⅓ teaspoon freshly grated nutmeg
¼ to ½ teaspoon freshly cracked black pepper, or to taste
Place the quartered potatoes in a large stockpot and cover with cold water. Add 3 tablespoons of the kosher salt to season the cooking water.
Bring the water to a boil over medium heat and cook for about 45 minutes or until the potatoes are very tender when pierced with a knife. Using a kitchen spider or slotted spoon transfer the potatoes to a large mixing bowl.
Add along with the butter, ¼ cup of the half and half, ¼ teaspoon of the remaining kosher salt, nutmeg and black pepper.
Starting on low speed, mix until the potatoes are blended with the seasonings.
Add additional half and half as needed to reach your desired consistency. Check for taste and add the additional kosher salt, ¼ teaspoon at a time to suit your taste. (The potatoes will have absorbed some of the salt from the cooking water, so check before adding additional salt.)
You can make the potatoes a day ahead of time and warm them in a baking dish with a touch more half and half poured over the top. (They will thicken after they’re chilled.) Cover with foil and bake in a 350-degree oven for about 30 minutes, or until heated through. Stir to blend the half and half into the potatoes about 20 minutes into the reheat.
Serves 6. Plan on ½ pound potatoes per person, more if you’re wanting leftovers.
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Traditional Mashed Potatoes
Equipment
- Large stockpot
- Electric mixer
Ingredients
- 3 to 3-½ pounds Yukon Gold potatoes, scrubbed or peeled and quartered
- 3 tablespoons plus ½ teaspoon kosher salt, divided
- 4 tablespoons butter
- ½ to ⅓ cup half and half
- ¼ to ⅓ teaspoon freshly grated nutmeg
- ¼ to ½ teaspoon freshly cracked black pepper, or to taste
Instructions
- Place the quartered potatoes in a large stockpot and cover with cold water. Add 3 tablespoons of the kosher salt to season the cooking water.
- Bring the water to a boil over medium heat and cook for about 45 minutes or until the potatoes are very tender when pierced with a knife.
- Using a kitchen spider or slotted spoon transfer the potatoes to a large mixing bowl. Add along with the butter, ¼ cup of the half and half, ¼ teaspoon of the remaining kosher salt, nutmeg and black pepper.
- Starting on low speed, mix until the potatoes are blended with the seasonings.
- Add additional half and half as needed to reach your desired consistency. Check for taste and add the additional kosher salt, ¼ teaspoon at a time, to suit your taste. (The potatoes will have absorbed some of the salt from the cooking water, so check before adding additional salt.)
- You can make the potatoes a day ahead of time and warm them in a baking dish with a touch more half and half poured over the top. (They will thicken after they’re chilled.) Cover with foil and bake in a 350-degree oven for about 30 minutes, or until heated through. Stir to blend the half and half into the potatoes about 20 minutes into the reheat cycle.
