Thanksgiving is were my interest in cooking begin. For this Thanksgiving I am honoring that trigger by posting the dish that started it all, Mashed Potatoes.
From beginning to end, my mashed potatoes. Since I was feeding more than 4 people, I altered the recipe to adjust for changing in servings required. The mashed potatoes came together wonderfully and everyone thoroughly enjoyed them.
Here is the recipe:
½ teaspoon salt
2 pounds mix of golden and red skin potatoes, cut into 1-inch chunks
12 tablespoons (1 ½ sticks) unsalted butter, melted
1 cup half-and-half, hot
Salt and pepper
Add potatoes to a large saucepan and fill with water so potatoes are covered by 1 inch of water. Add ½ teaspoon of salt into saucepan and stir to combine. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, about 20 to 25 minutes.
Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back into the pot and mash to a uniform consistency
Using a flexible rubber spatula, fold in the melted butter until just combined. Fold in ¾ cup of half-and-half, adding the remaining ¼ cup as needed to adjust the consistency. Season with salt and pepper to taste.