Creamy Mashed Potatoes

Ingredients

• 907 g (2 pounds)Yukon Gold potatoes, peeled and cut into large chunks
• 113 g (½ cup)unsalted butter
• 180 ml (¾ cup)half-and-half
• 10 ml (2 teaspoons)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper

Instructions

1. 1

   Cover the potatoes

   Put the potatoes in a large pot and cover them with cold water.

2. 2

   Boil until tender

   Bring the water to a boil and cook the potatoes until very tender.

3. 3

   Warm the dairy

   Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.

4. 4

   Mash and combine

   Drain the potatoes and return them to the pot. Mash them lightly with a potato masher, then add the melted butter mixture a little at a time, mashing to combine. Once it is all added, stir a few times with a wooden spoon or spatula until thoroughly combined. Stir in the salt and pepper, then serve immediately.

What are mashed potatoes?

Mashed potatoes are a familiar American-style side made by cooking potatoes until tender and crushing them with butter and dairy. This version uses Yukon Gold potatoes, whose naturally buttery character suits the rich, smooth finish.

The key to the method is adding the warm butter and half-and-half gradually. That gives you a chance to combine them evenly without working the potatoes more than necessary.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 7g protein, 30g carbs, 28g fat.

The potatoes provide most of the carbohydrates, while butter and half-and-half contribute most of the fat; the potatoes and dairy provide a modest amount of protein. Pair a serving with vegetables and a protein-rich main to round out the plate.

Choosing the ingredients

Yukon Gold potatoes: their texture makes a creamy mash, while large, evenly sized chunks cook at a similar rate. Peel them before cooking as directed.

Butter and half-and-half: warming them together helps them blend into the hot potatoes. Keep the heat low so the mixture warms without boiling.

Getting the texture right

Start gently: mash the drained potatoes only a little before adding the dairy mixture. Add it in stages and mash just enough to bring the mixture together.

Finish by hand: a few stirs with a wooden spoon or spatula help distribute the salt, pepper and remaining dairy. Avoid prolonged stirring, which can make mashed potatoes gluey.

Checking for doneness

Tender potatoes: the chunks should yield easily when pressed with a fork or masher. If they still feel firm in the centre, continue boiling until they soften.

Ready to serve: the mash should be cohesive and creamy, with no obvious lumps from undercooked pieces. Serve it straight away while warm.

Timing the components

Potatoes first: bring the pot to a boil and cook until the chunks are very tender; the method does not specify an exact boiling time, so use the texture as your guide.

Dairy alongside: warm the butter and half-and-half on low while the potatoes cook. This keeps the final combining step simple and helps the mixture blend in smoothly.

Serving ideas

Serve these potatoes immediately alongside roasted or grilled meat, vegetables, or a savoury main with gravy. Their buttery richness also works well with a crisp green vegetable.

For a balanced plate, pair a moderate scoop with a generous serving of vegetables and a source of protein.

Recipe notes & tips

• Cut the peeled potatoes into similarly sized large chunks so they cook evenly.
• Begin cooking the potatoes in cold water, as specified, rather than adding them to boiling water.
• Keep the butter and half-and-half over low heat while the potatoes cook.
• Drain the potatoes thoroughly before returning them to the pot.
• Add the warm butter mixture gradually so it combines evenly with the mash.
• Stop mashing once the potatoes are combined, then serve promptly.

Variations

• Add roasted garlic: mash in a few soft roasted cloves for a savoury flavour.
• Use chives: stir finely sliced chives through the finished potatoes.
• Add sour cream: replace some of the half-and-half with sour cream for a tangier finish.
• Finish with herbs: fold chopped parsley into the mash just before serving.
• Add Parmesan: stir in finely grated Parmesan at the end for a savoury note.

Common mistakes to avoid

• Uneven chunks: pieces of different sizes cook at different rates; cut them into similarly sized large pieces.
• Undercooking the potatoes: firm centres leave lumps; boil until the chunks are very tender.
• Skipping the drain: excess water can make the mash loose; drain thoroughly before mashing.
• Adding cold dairy: it can be harder to blend evenly; warm the butter and half-and-half together first.
• Pouring in the dairy all at once: the mash may combine unevenly; add the mixture a little at a time.
• Overworking the mash: too much mashing or stirring can make it gluey; stop once it is combined.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally; add a small splash of half-and-half if needed to loosen the texture.

Frequently asked questions