Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.
How to Make It
Step 1
Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.
Step 2
Add half-and-half and remaining ingredients to potato mixture; stir well to combine.
Step 3
Variation 1
Step 4
Golden Buttermilk-Chive: Follow the basic recipe through step 1, swapping in Yukon gold potatoes for baking potatoes. Add 2/3 cup warm low-fat buttermilk, 1/4 cup warm 1% low-fat milk, 3 tablespoons melted butter, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon white pepper to potato mixture; stir well. Top with 8 teaspoons chopped fresh chives. SERVES 8 (serving size: about 2/3 cup) CALORIES 190; FAT 6g (sat 9g); SODIUM 335mg
Step 5
Variation 2
Step 6
Turnip and Leek: Follow the basic recipe through step 1, decreasing potatoes to 2 pounds and adding 1 pound cubed peeled turnip. Add 2/3 cup half-and-half, 1 tablespoon melted butter, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 2 cups chopped leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes. SERVES 8 (serving size: 2/3 cup) CALORIES 179; FAT 4g (sat 3g); SODIUM 357mg
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