Mashed Red Potatoes

Prep: 15

Cook: 15

Total Time: 30

Yield: 8 servings

Course: Side

Cuisine: American

Calories: 124kcal

Author: Jessica Gavin

Mashed red potatoes are the perfect side dish for any occasion. Removing excess starches and boiling until fork tender ensures a fluffy and creamy texture.

Ingredients

▢ 8 cups (1.9 L) water
▢ 1 ½ teaspoon (12 g) kosher salt, divided
▢ 2 pounds (908 g) red potatoes
▢ 2 tablespoons (30 g) unsalted butter
▢ ½ cup (120 ml) half-and-half
▢ black pepper, for seasoning
▢ 1 tablespoon chopped chives

Instructions

Boil the Water - In a large pot, add the water and 1 teaspoon salt and bring to a boil.
Cook the Potatoes - Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain and add to the boiling water. Cook potatoes until fork-tender, about 15 minutes.
Rinse the Potatoes - Drain the potatoes in a colander and rinse with hot water for 30 seconds to remove any residual starches.
Mash the Potatoes - Add the potatoes back to the pot and use a potato masher to lightly break them down until smooth. Leave chunks for a more rustic texture.
Add the Butter - Add butter and gently fold it in.
Heat the Half-and-Half - Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC). Whisk together half-and-half and ½ teaspoon salt.
Fold in the Half-and-Half - Gradually fold the cream into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.
To Serve - If needed, rewarm the potatoes over medium heat, stirring occasionally. Garnish with black pepper and chives.

Notes

Substituting Half-and-Half: Add equal parts heavy cream and whole milk.
For a Lighter Texture: Use whole milk or low-fat milk can be substituted for half-and-half for a less creamy texture.
Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.

Nutrition

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