The Start of a Tradition

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:

Mashed Potatoes

Serves: 4


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.


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