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Recipe

Rustic Mashed Potatoes

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Scott Phillips

Servings: twelve.

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

Ingredients

  • 5 lb. medium russet (Idaho) potatoes, scrubbed
  • 2-1/2 cups half-and-half
  • Kosher salt and freshly ground black pepper
  • 5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 45
      Sodium (mg): 340
      Carbohydrates (g): 33
      Fiber (g): 3
      Protein (g): 6

Preparation

  • Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.
  • Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.
  • Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Make Ahead Tips

To keep warm for up to 2 hours, cover the bowl with plastic wrap and set it over (but not in) a pan of barely simmering water.

Buttermilk & Chive Mashed Potatoes: Substitute 1-1/2 cups buttermilk (heated) for the half-and-half. Increase butter to 7 oz. (14 Tbs.). After adding the butter, stir in 1/2 cup chopped fresh chives.

Tip

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Reviews

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Reviews

  • Gennyfer | 11/26/2010

    Simple and perfect.

  • jolieriney | 01/14/2010

    I love that I can skip the peeling step without feeling lazy, because they're "rustic"! I've made this twice, and wonder why I ever bothered with peeling in the first place! Putting the potatoes in a stand mixer makes these super easy, too. Great recipe.

  • njclancy | 12/16/2009

    I made this recipe for Thanksgiving and was very disappointed. Keeping the skins on the potatoes makes for much more work at the end. I would never make these again.

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