- Cook them with the skin on, then when you are ready to peel, the skin comes right off instead of wasting a ton of time peeling away. 😉
- Another tip to get the BEST Mashers: Add only warm milk to them, not cold or you will get glue texture!
There is just something about that comfort food. 🙂 This is my Traditional Holiday Mashed Potatoes recipe that is SO EASY! I myself do not lighten this recipe up, however, I gave some great tips on how too- (See Below). The best part is…you can make this 1-2 days ahead and save yourself some time in the chaotic kitchen during the holidays! The last step is to just heat up the mashed potatoes and then stir with the butter. I like to leave the skin on my potatoes (after all that it where you get your nutrients!!) but if you want to take it off, you can. Listen up for some other great GREAT TIPS below…
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 1/2 cups half and half, plus extra if necessary
- Salt, to taste (or you can try garlic salt)
- 6 tablespoons butter, softened
- Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
- Heat half and half in microwave.
- Process unpeeled potatoes through a food mill into a medium bowl (OR using a potholder, drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy (Can be cooled and refrigerated at this point in an airtight container up to 2 days).
- Warm up before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.