3poundsrusset or yukon gold potatoesscrubbed clean
2 ½teaspoonskosher saltdivided
¾cuphalf and half or milk
Peel and cube the potatoes into 1 inch cubes. Place into a large stock pan and cover with water. Salt the water with 2 teaspoons kosher salt.
Bring the potatoes to a rapid boil, then reduce the heat. Simmer until the potatoes are fork tender (the chunks should fall apart easily when pieced with a fork.)
Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.
Run potatoes through a food mill or ricer or mash with a handheld potato masher until potatoes are smooth.
Heat the half and half or milk and butter together in a small saucepan or in the microwave, until the butter is melted. Slowly fold the warm milk into the potatoes and mix until absorbed and creamy.
Stir in the sour cream if using and serve. Taste and season with additional ½ teaspoon salt as needed.
Yukon Gold or Russet potatoes are best for creamy mashed potatoes.
Half and half is best for the richest luscious mashed potatoes, but milk of any fat percentage can be used if desired.
Dairy-Free Mashed Potatoes: Use vegetable stock in place of milk and use vegan butter in place of butter. Omit sour cream.
Low Fat Mashed Potatoes: Use evaporated milk or skim milk in place of cream and decrease butter to only 1 tablespoon. Use low-fat sour cream.
Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.
To freeze leftover mashed potatoes, allow to cool then place in a freezer-safe bag. Freeze for up to 2 months. To reheat frozen mashed potatoes, place frozen mashed potatoes in a casserole dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil, stir, and add in 1-2 tablespoons additional milk. Cover again with foil and continue to bake for 10-15 minutes, or until warmed through.
To keep the mashed potatoes warm until serving, simply set the bowl of prepared mashed potatoes over a pot of simmering water--sort of like a double boiler. Cover the top of the bowl with plastic wrap and give the potatoes a stir every few minutes to keep the heat evenly distributed. You can hold your potatoes warm like this for up to 1 hour.