These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes, there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.
SERVES: 1 2
INGREDIENTS:
- 5 lb. medium russet (Idaho) potatoes, scrubbed
- 2 1/2 cups half-and-half
- Kosher salt and freshly ground black pepper
- 5 oz. (10 Tbs.) butter, cut into 1/2-inch pieces and softened
INSTRUCTIONS:
- Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.
- Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.
- Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.
- To keep warm for up to 2 hours, cover the bowl with plastic wrap and set it over (but not in) a pan of barely simmering water.
PER SERVING:
290CALORIES | 6g PROTEI N | 33g CARB | 16g TOTALFAT | 10g S ATFAT |
4g MONOFAT | 0.5g POLYFAT | 45mg CHOL | 340mg S ODI UM | 3g FIBER
