Lunch: The Ultimate Mashed Potatoes

Recipe by Cheryl Slocum The key to these perfectly creamy mashed potatoes is not overstirring them once the half-and-half has been added. Try all our delicious variations on this classic side dish: Fried Shallots and Crème Fraiche, Prosciutto, Parmesan,

Ingredients

2 1/2 lb. russet potatoes
kosher salt
Freshly ground pepper
4 tbsp. unsalted butter
3/4 c. half-and-half

Instructions

In a large pot, cover potatoes with salted water by 2 inches. Bring to a boil over medium-high heat. Then reduce heat to medium and simmer until potatoes are tender when pierced with a knife, about 25 minutes.
Drain potatoes thoroughly in a colander and return to the pot. Add melted butter and, using a potato masher, mash potatoes to desired consistency. (For a smoother texture, pass potatoes through a ricer instead.)
Stir in half-and-half and 1 teaspoon salt to combine and until potatoes are creamy. Do not overstir or potatoes will become gluey. Season with salt and pepper and serve hot. To punch up this classic dish with savory add-ins, see above.

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