Fastest, Easiest Mashed Potatoes

Name: Fastest, Easiest Mashed Potatoes
Ingredients: 2 pounds, Yukon Gold or russet potatoes, peeled and sliced ¼ inch thick; 8–10 tablespoons, half-and-half or milk; 4 tablespoons, unsalted butter, cut into ¼-inch slices; 1 teaspoon, table salt

4.3

(115)

www.americastestkitchen.com

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Servings: 4

Author : America's Test Kitchen

Ingredients

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2 pounds, Yukon Gold or russet potatoes, peeled and sliced ¼ inch thick8–10 tablespoons, half-and-half or milk4 tablespoons, unsalted butter, cut into ¼-inch slices1 teaspoon, table salt

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Instructions

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Step 1

Bring 1 quart water to boil in medium saucepan over high heat. Add potatoes, making sure they are fully submerged in water. (If not, add just enough water to cover). Return water to boil, then adjust heat to maintain very gentle simmer. Cover and cook until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes.

Step 2

Drain potatoes and return to saucepan. Use potato masher, ricer, or food mill to process potatoes to desired consistency. Stir in ½ cup half-and-half, butter, and salt until combined. If desired, adjust consistency with remaining half-and-half. Season with salt and pepper to taste and serve.