Yesterday when I shared Pot Roast with Mushroom Gravy I promised to share my recipe for the creamiest, yummiest mashed potatoes ever. Well since I always keep my word, here it is.
For those of you that don’t know, I am a HUGE mashed potato fan. I could seriously eat them for breakfast, lunch and dinner. When I was a kid, instead of reaching for cookies or potato chips when I wanted a snack, my best friend and I would make mashed potatoes and gravy. Back then we were making boxed mashed potatoes and a packet of gravy, but now that I have grown up a bit I prefer to make my own mashed potatoes and this recipe is the result. As far as ingredients go this recipe is very simple: potatoes, real butter, half and half and salt and pepper. The special thing is in the technique. I actually use a hand mixer to whip the potatoes until they are creamy and smooth.
Creamy Mashed PotatoesPrint Recipe
- 2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes
- 3 tablespoons butter
- 1/2 cup half and half
- salt and pepper to taste
In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.
I know, you dont think that it could possibly be that easy to make the creamiest, yummiest mashed potatoes ever, but trust me, these mashed potatoes are so good that I didn't even need gravy. Enjoy!