Frank Proto's Creamy, Buttery Mashed Potatoes

Ingredients

• 2 pounds Russet potatoes (Choose large, firm potatoes. About 3-4 medium russets.)
• 2 pounds Yukon gold potatoes (About 4-5 medium Yukon golds.)
• 1 cup Unsalted butter (Use high-quality butter for best flavor.)
• 1 cup Heavy cream (Can substitute half-and-half for lighter version.)
• 2 tablespoons Kosher salt (For seasoning water and potatoes; adjust to taste.)
• 1 teaspoon Freshly ground black pepper (To taste.)

Instructions

1. Peel potatoes

   Peel both russet and Yukon gold potatoes. Cut off the top and bottom, then use long, slim cuts to remove the skin. Use the peeler's eye remover to take out any eyes or blemishes.

   Time: PT10M

2. Rinse and soak potatoes

   Place peeled potatoes in a bowl of cold water to prevent oxidation. Rinse thoroughly to remove dirt and excess starch. Drain and refill with fresh cold water if needed.

   Time: PT3M

3. Cut potatoes into large chunks

   Cut potatoes into large, even chunks (about 2-inch pieces). Avoid cutting too small to minimize water absorption.

   Time: PT3M

4. Boil potatoes

   Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are tender, about 15 minutes.

   Time: PT15M

   Temperature: Simmer (gentle bubbling)

5. Drain and steam off excess water

   Drain potatoes in a colander. Return them to the hot pot for 1-2 minutes to allow excess moisture to evaporate (steam off).

   Time: PT2M

6. Heat butter and cream

   While potatoes are draining, heat butter and cream together in a small saucepan over medium-low heat until hot but not boiling.

   Time: PT3M

   Temperature: Medium-low heat

7. Mash potatoes

   Add about half the hot butter and cream mixture to the potatoes. Season with some salt and pepper. Mash using a potato masher until mostly smooth but still slightly lumpy. Add more butter and cream as needed, mashing and mixing until desired texture is reached.

   Time: PT5M

8. Season and taste

   Taste the mashed potatoes and adjust seasoning with more salt and pepper as needed. Mix gently to combine.

   Time: PT2M

9. Serve

   Transfer mashed potatoes to a serving bowl. Make a 'volcano' well in the center and add a pat of butter or gravy if desired. Serve hot.

   Time: PT2M

10. Cleanup

    Wash all used utensils, pots, colander, peeler, masher, and bowls. Wipe down counters and stove.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

5g

Carbohydrates

40g

Fat

16g

Fiber

3g