Ingredients
For this recipe, you will need 3 pounds of unpeeled russet (Idaho) potatoes, 1 ½ cups of half-and-half, salt, and 6 tablespoons of softened butter.
Directions
Begin by scrubbing the potatoes and placing them in a large pot. Cover them with salted water and bring to a boil. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer for approximately 20 minutes, or until tender. Drain the potatoes once they have finished cooking.
Next, heat the half-and-half in the microwave until it is just warm. Using a food mill, process the unpeeled potatoes into a medium bowl. Alternatively, if you do not have a food mill, you can peel the potatoes using a potholder and a potato masher or stand mixer fitted with the paddle attachment to puree the potatoes. Once the potatoes have been pureed, stir in the warm half-and-half and salt, or beat them if you are using a mixer. Continue to beat until smooth and fluffy. Once done, cool the potatoes and cover them in a microwave-safe, airtight container for up to 2 days.
To reheat the potatoes, microwave them until they are warm, which should take approximately 30 minutes. Once they are warm, transfer them to a heatproof bowl that has been set over a pan of simmering water. Stir in the softened butter to melt it and then cover the potatoes to keep them warm until it is time to serve.
Cooking Time
Prep Time:30 mins
Cook Time:50 mins
Total Time: 1 hrs 20 mins
Servings:10
Nutrition Facts
213 Calories
11g Fat
25g Carbs
4g Protein