Fastest, Easiest Mashed Potatoes

Name: Fastest, Easiest Mashed Potatoes
Total time: 25 min
Yield: Serves 4
Cuisine: American
Ingredients: 2 pounds Yukon Gold or russet potatoes; 8–10 tablespoons half-and-half or milk; 4 tablespoons unsalted butter, cut into ¼-inch slices; 1 teaspoon table salt

By Lan Lam

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Time

25 minutes

Yield

Serves 4

Ingredients

Ingredient check list

2 pounds Yukon Gold or russet potatoes

8–10 tablespoons half-and-half or milk

4 tablespoons unsalted butter, cut into ¼-inch slices

1 teaspoon table salt

Test Kitchen Techniques

Why This Recipe Works

You can make great mashed potatoes efficiently and any way you like—smooth or chunky, fluffy or creamy, earthy or buttery—as long as you start with properly cooked spuds. It's crucial to avoid overcooking, which results in too much free starch that gelatinizes and renders the mash gluey. To avoid overcooking and also make the cooking go as quickly as possible, we started by slicing the potatoes thin to ensure that they'd cook through more quickly and evenly. We also packed them tightly into a moderately sized pot, which reduced the amount of water needed to cover them and thus the time it took for the water to come to a boil. Choosing the potato variety, processing tool, and ratio of half-and-half (richer than milk, less cloying than cream) to potato allowed us to adjust the flavor and consistency to our liking.

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Before You Begin

Yukon Gold potatoes will deliver buttery flavor and color; for earthier flavor, use russets. For a smooth mash, use a ricer or food mill; for a chunkier texture, use a potato masher. For lean mashed potatoes, use milk; for a richer result, use half-and-half. Slicing the potatoes while the water comes to a boil saves time. When not serving it with gravy, we top the mash with a pat of butter.

Instructions

Bring 1 quart water to boil in medium saucepan over high heat. While water comes to a boil, peel 2 pounds Yukon gold potatoes and then slice ¼-inch thick.

Add potatoes to water, making sure they are fully submerged. (If not, add just enough water to cover). Return water to boil, then adjust heat to maintain very gentle simmer. Cover and cook until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes.

Drain potatoes and return to saucepan. Use potato masher, ricer, or food mill to process potatoes to desired consistency.

Stir in ½ cup half-and-half; 4 tablespoons unsalted butter, cut into ¼-inch slices; and 1 teaspoon table salt until combined. If desired, adjust consistency with remaining 2 tablespoons half-and-half. Season with salt and pepper to taste and serve.