Ingredients

The following ingredients have 8 Servings
  • 2 lbs Potatoes
  • 4 tbsp Butter
  • ¼ cup Milk (or half and half)
  • ¼ cup Cream ((20 to 28 % fat )or half and half)
  • 1 tsp Salt (or more to taste)
  • ½ tsp White pepper

Instruction

  • Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
  • Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.Pro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
  • Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.Pro tip - Placing them back in the pot over low heat will dry out any excess moisture in the potatoes.
  • Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.Pro tip - The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
  • Combine the milk, cream, butter, salt, and pepper in a microwave-safe bowl or saucepan. Heat until all the mixture is almost hot.
  • Next, pour the milk mixture over the potatoes combine well. Pro tip - Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky.
  • Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
  • Enjoy!