IE 11 is not supported. For an optimal experience visit our site on another browser.

Classic Mashed Potatoes

SERVINGS
12
RATE THIS RECIPE
(114)
Katie Lee's Christmas dinner recipes: juicy prime rib and creamy mashed potatoes. TODAY, December 19th 2016.
Katie Lee's Christmas dinner recipes: juicy prime rib and creamy mashed potatoes. TODAY, December 19th 2016.Nathan Congleton
SERVINGS
12
RATE THIS RECIPE
(114)

Ingredients

  • 4 pounds Russet potatoes, peeled and cut into 1½-inch pieces
  • Salt and pepper
  • 2 cups cream
  • 1 stick (8 tablespoons) unsalted butter
  • Chef notes

    Cream and butter are the secrets to decadent mashed potatoes that are worthy of a holiday meal, but also easy enough to make on any weeknight. 

    Preparation

    1.

    Place the potatoes in a large saucepan and cover with cold water. Add 1 tablespoon salt. Bring to a boil then reduce heat to a simmer. Cook until fork tender, about 10-12 minutes. 

    2.

    While the potatoes cook, heat the half-and-half and butter in a small saucepan over medium-low heat. 

    3.

    Drain the potatoes and put back in the large saucepan. Add half of the half-and-half and put on low heat.

    4.

    Use a potato masher and begin to mash everything together. Add the rest of the half-and-half and mash until smooth. Season with salt and pepper to taste.