Ingredients Jump to Instructions ↓

  1. 3 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch slices

  2. 1 cup half-and-half

  3. 1/2 cup (1 stick) unsalted butter, cut into pieces

  4. 1 teaspoon salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Put the potatoes in a large saucepan and cover with cold water by about 1 inch. Bring to a boil, cover the pot partially, and lower the heat to maintain a steady simmer. Cook until the potatoes are very tender when pierced with a fork, about 10 minutes. Drain the potatoes, return to the saucepan, and reduce the heat to low. Meanwhile, in a second saucepan, over very low heat, warm the half-and-half with the butter until the butter is melted. Using a hand masher, mash the potatoes until smooth. Stir in the half-and-half, butter, salt, and pepper to taste.


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