Perfect Mashed Potatoes

1. Place the potatoes in a large pot, and cover with water until it comes approximately 2 inches above the potatoes. Add 1 tablespoon of salt, and stir. Place a lid on the pot, and bring to a boil. Once the water is boiling, keep the lid covered on the pot, reduce the heat to medium-low, and cook for 20–25 minutes.

2. Drain, and return the potatoes to the pot. Keep the heat on, and mash the potatoes with the heat on for 20 seconds to dry the potatoes. Turn off the heat.

3. Add the melted butter first, and mash to combine. Put the masher aside, take out the whisk, and add the milk and the half-and-half. Whisk for 20–30 seconds, until the potatoes are very smooth and fluffy. Taste, then season to taste (I used the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper). Serve immediately or refrigerate for up to 4 days.

Enjoy!

Note: You can use a butter substitute like I Can’t Believe It’s Not Butter, and 1% or 2% milk to make these potatoes a bit lighter. You can also make these vegan by using a vegan butter substitute and almond or soy milk.