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Side Dishes

Mashed Potatoes

Why mess with perfection? Here's our classic recipe for producing wonderfully light and fluffy potatoes—full of butter, cream, and salt.


6 servings

Total Time

35 minutes

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Cut the potatoes into small cubes before boiling to ensure even cooking and a faster boil. Dry them well right after boiling to avoid mushy potatoes.


Put potatoes in a 6–8 qt. stock pot; add enough cold water to cover by 1–2 inches. Bring the water to a boil. Boil potatoes for 1520 minutes or until they can be easily pierced with a fork. Drain the potatoes and return them to the stock pot. Place pot over medium-high heat for a few seconds to dry potatoes, stirring continuously. Fill a potato ricer with some of the potatoes; compress lever to push potatoes through. Repeat with all potatoes. If you don't have a ricer, push the potatoes through a fine mesh colander or use a hand masher. Stir in warm half-and-half, butter, and salt until all ingredients are thoroughly combined. Serve piping hot.

Potatoes are done when fork-tender.

Potatoes are done when fork-tender.

Potato ricers can be found at kitchenware stores.

Potato ricers can be found at kitchenware stores.

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