Mashed Red Potatoes

Ingredients

• 1.9 L (8 cups)water
• 7.5 ml (1½ teaspoons), dividedkosher salt
• 907 g (2 pounds)red potatoes
• 30 g (2 tablespoons)unsalted butter
• 120 ml (½ cup)half-and-half
• to tasteblack pepper
• 15 ml (1 tablespoon)chopped chives

Instructions

1. 1

   Boil the water

   Put the water and 1 teaspoon of the salt in a large pot. Bring to a boil.

2. 2

   Cook the potatoes

   Quarter the potatoes and place them in a colander. Rinse under cool water until it runs clear, about two to three rinses. Drain, add the potatoes to the boiling water and cook for about 15 minutes, until fork-tender.

3. 3

   Rinse the potatoes

   Drain the cooked potatoes in a colander, then rinse them with hot water for 30 seconds to remove any remaining starch.

4. 4

   Mash the potatoes

   Return the potatoes to the pot and lightly mash them until smooth. Leave some chunks if you prefer a more rustic texture.

5. 5

   Add the butter

   Add the butter and fold it gently into the potatoes.

6. 6

   Warm the half-and-half

   Microwave the half-and-half for 45 seconds, until warmed to about 120°F (49°C). Whisk it with the remaining ½ teaspoon of salt.

7. 7

   Fold in the dairy

   Fold the half-and-half into the potatoes gradually, in three additions, letting each addition absorb before adding the next. Season with salt and pepper to taste.

8. 8

   Rewarm and serve

   If needed, rewarm the potatoes over medium heat, stirring occasionally. Finish with black pepper and chives.

What are mashed red potatoes?

Mashed potatoes are a familiar American side, served with everything from roast dinners to weeknight mains. This version uses red potatoes and half-and-half for a creamy finish, while rinsing the potatoes helps limit excess surface starch.

Red potatoes can be mashed smooth or left with a few chunks for a more rustic result. The method’s gentle mashing and gradual addition of dairy let you choose the texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 2g protein, 18g carbs, 4g fat.

The potatoes supply most of the carbohydrates, while the butter and half-and-half contribute much of the fat; the potatoes and dairy provide a little protein. Serve a portion alongside a protein-rich main and vegetables to make a more complete plate.

Why rinse the potatoes?

Before cooking: rinsing the quartered potatoes under cool water removes loose starch from their cut surfaces. Continue for about two to three rinses, until the water runs clear.

After cooking: the brief hot-water rinse removes residual starch. Drain the potatoes well afterwards so extra water does not dilute the butter and half-and-half.

Get the texture right

Fork-tender potatoes are ready to mash when a fork goes in easily after about 15 minutes of boiling. If the centres are still firm, give them more time in the water before draining.

Mash lightly for a smooth result, or stop while some pieces remain for a rustic texture. A potato masher gives you control over how much texture is left.

Warm the half-and-half

Warming the half-and-half for 45 seconds, to about 120°F (49°C), helps it blend into the potatoes without cooling them sharply. Whisking in the remaining salt distributes the seasoning through the dairy.

Add it in three stages and let each portion absorb before continuing. This gradual approach makes it easier to judge the consistency as you go.

Butter and seasoning

Fold in the butter gently before adding the half-and-half. This keeps the method simple and helps coat the mashed potatoes evenly.

Taste after adding the dairy, then adjust the salt and black pepper. Chives and a final sprinkle of pepper provide a fresh, savoury finish.

Serving ideas

Serve the potatoes alongside roasted or grilled meat, fish, or vegetables. Their mild, buttery flavour also works well with a rich sauce or gravy.

For a balanced plate, pair a portion with a protein-rich main and a generous serving of vegetables. Add the chives just before serving for a fresh garnish.

Recipe notes & tips

• Quarter the potatoes into similarly sized pieces so they cook at a similar rate.
• Rinse until the water runs clear, as directed, rather than relying on a single quick rinse.
• Check for fork-tenderness before draining; cooking time can vary with the size of the pieces.
• Drain the potatoes thoroughly after boiling and after the hot-water rinse.
• Add the half-and-half in three stages and pause between additions to check the consistency.
• If reheating, stir occasionally over medium heat so the potatoes warm evenly.

Variations

• Rustic texture: Stop mashing while some potato chunks remain.
• More chives: Add extra chopped chives at the table for a stronger fresh-onion note.
• Pepper finish: Grind black pepper over each serving just before it reaches the table.
• Extra seasoning: Taste before serving and adjust the salt to suit your meal.
• Creamier result: Fold in the half-and-half gradually and stop when the texture suits you.

Common mistakes to avoid

• Skipping the rinse: Surface starch can affect the texture; rinse the cut potatoes until the water runs clear.
• Undercooking the potatoes: Firm centres will not mash smoothly; cook until a fork enters easily.
• Adding the dairy all at once: The potatoes may be harder to mix evenly; fold it in across three additions.
• Mashing too forcefully: The recipe calls for light mashing; stop once the potatoes reach your preferred texture.
• Leaving excess water: A watery finish can dilute the dairy; drain the potatoes thoroughly after rinsing.
• Overheating while reheating: Stir over medium heat and warm only as needed.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat gently in a pot over medium heat, stirring occasionally, until warmed through.

Frequently asked questions