Easy and turns out a bowl of light, flavorful mashed potatoes. For a low carb substitute, try my quick cauliflower mash. It’s delicious!
Perfect Mashed Potatoes
2 pounds potatoes, scrubbed (Yukon Golds or russets)
8 tablespoons unsalted Kerrygold butter (1 stick), melted
1 cup organic half-and-half, warmed
1-1/2 teaspoons sea salt
Ground black pepper
For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher and decrease the half-and-half to 3/4 cup.
Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
Set food mill or ricer over the saucepan. Using oven gloves, cut each potato in half and drop it cut-half-down into the food mill’s hopper. Clean skins out of the hopper with a fork, as needed.
Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.