My 15 year old daughter, Alyssa, makes the absolute best mashed potatoes I have ever tasted. We discovered this secret after I had surgery a couple years ago and needed something easy on the stomach to eat. Since then, she has been our house mashed potato chief. We hope you enjoy her method as much as we do!
You’ll need:
- 8-10 all purpose potatoes, scrubbed and peeled
- 1/2 cup butter
- 1/2 cup half and half
- salt and pepper to taste
Quarter the potatoes so they are of uniform size and shape. Place in a pot over medium-high heat, and bring to a boil. Turn down heat, and simmer for 15-20 minutes until potatoes are cooked through and break easily if pierced with a fork. Drain and return to the pot. Cut butter into the potatoes; add half and half. Mix well with a potato masher or a hand mixer (More half and half may be added until desired consistency is achieved.) Add salt and pepper to taste.
