Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1/2 teaspoon salt
- 1–2 cloves minced garlic (optional)
- 1 1/4 + half and half (or milk and some cream if you prefer)
- 4 tablespoons butter
- salt and pepper to taste
Garnish Options:
- Butter (sour cream, chives, grated cheese, or green onions)
Instructions
- In a 8-quart pot boil water leaving enough room for the potatoes. Add salt and garlic (optional).
- Scrub the potatoes to make sure they are clean and free from any dirt.
- Quarter potatoes. Make sure the pieces are similarly sized to ensure even cooking.
- Carefully place the potatoes in the boiling water and cook for 15-20 minutes or until tender when pierced with a fork.
- Drain potatoes into a colander reserving a little of the liquid (2 cups should be more than enough—you won’t need to use it all).
- Cool the potatoes for 5 minutes, then rice the potatoes back into your 8-quart pot. If you prefer you can use a potato masher instead of a ricer for a chunkier, skin-on style of mashed potatoes.
- Add the half and half, butter, and mix together with a sturdy wooden spoon. Use the reserved water for extra flavor and to get the desired consistency … or if you prefer, add more half & half for creamier mashed potatoes.
- Salt and pepper to taste.
- Garnish, serve and enjoy!
Notes
We recommend using organic ingredients when possible.
Don’t use a mixer or over-beat the potatoes. Riced potatoes will come together quickly and make beautiful, creamy mashed potatoes.
If you want to prepare these potatoes in advance, cook and rice the potatoes. Once cooled, cover and set them aside or refrigerate overnight. When you’re ready to prepare the potatoes, microwave the riced potatoes until warm. Gently heat the half and half / butter mixture on the stove and in a separate container, the reserved liquid from boiling the potatoes (this can also be done in the microwave). Follow the directions above.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salads & Sides
- Cuisine: American
