![Southern Living Easiest Mashed Potatoes](https://cdn.statically.io/img/www.southernliving.com/thmb/k1PMfxXuxBHYsZZv5tpcu0Q-qPY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27514_ST_Mashies_049-1-fa65727dbeb1498495e3498705dc5116.jpg)
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
The secret to the perfect texture of these easy mashed potatoes is a combination of uber starchy russets and creamy-dense Yukon Gold potatoes. Mixed together, they yield mashed potatoes that are simultaneously fluffy and creamy. (Alternatively, you can swap both for sweet potatoes, if you prefer.)
Half-and-half adds a little extra richness to this recipe, but whole milk would also work. For a smoother texture, you can pass the potatoes through a ricer instead of using a masher.
To make this classic side dish in advance, simply cook the potatoes and mash them with butter only. Chill the mixture until ready to use and then gently reheat. Warm up the half-and-half separately and gradually add it into the warm potatoes before serving.
Delicious kept plain, there are also a few easy ways to spruce up these spuds. For tangy mashed potatoes swap out one cup half-and-half for one cup whole buttermilk. For garlic taters, add six peeled cloves to the cooking water. Or for cheesy mashed potatoes, fold 3/4 cup grated Parmesan into the mixture. Those are just three ideas, but you can build and create more flavor combinations from there.
Ingredients
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1 1/2 lb. russet potatoes (about 4 small potatoes), peeled and cut into 1 1/2-in. pieces (about 4 cups)
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1 1/2 lb. Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1 1/2-in. pieces (about 4 cups)
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8 cups tap water
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3 Tbsp. plus 3/4 tsp. kosher salt, divided
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1 cup half-and-half, warmed
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3/4 cup (6 oz.) unsalted butter, melted
Directions
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Bring potatoes, water, and 3 tablespoons of the salt to a boil in a medium pot over high. Reduce heat to medium, and boil until potatoes are fork-tender, 10 to 12 minutes.
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Drain, and return potatoes to pot. Let stand at room temperature until potatoes look dry, about 5 minutes.
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Mash potatoes with a potato masher until potatoes are fluffy. Fold in half-and-half, butter, and remaining 1/2 teaspoon salt until smooth.