For perfect mashed potatoes, start with starchy russet potatoes. Do not overcook them or the mashed potatoes will be watery. Use a potato masher or if you have one, a ricer, for mashing. Add warm half-and half for richness. Use this recipe as a starting point then try the variations to season the potatoes with herbs, spices, cheese and more.
15m
PREP TIME
15m
COOK TIME
164
CALORIES
5
INGREDIENTS
For perfect mashed potatoes, start with starchy russet potatoes. Do not overcook them or the mashed potatoes will be watery. Use a potato masher or if you have one, a ricer, for mashing. Add warm half-and half for richness. Use this recipe as a starting point then try the variations to season the potatoes with herbs, spices, cheese and more.
15m
PREP TIME
15m
COOK TIME
164
CALORIES
5
INGREDIENTS
Ingredients 8 (1/2 cup) Servings
-
2
pounds
russet potatoes, peeled and quartered
![substitution]( "substitution")
Substitutions available
- Yukon gold potatoes, peeled and quartered
- 2 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided
- 3/4 cup half-and-half, warmed
- 1/4 cup (1/2 stick) butter, softened
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Place potatoes in medium saucepan. Cover with water and add 1 teaspoon of the sea salt. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
- 2 Mash potatoes with potato masher, gradually adding half-and-half then butter. Stir in remaining 1 teaspoon sea salt and pepper.
NUTRITION INFORMATION
(per Serving)
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