Traditional Mashed Potatoes
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 a dusting of nutmeg, it's a dish that promises to deliver a soul-satisfying bite.
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.
Notes
Plan on 1/2 pound potatoes per person, more if you're looking for leftovers.