mashed potato variations

This amount of potatoes serves 6 (adjust recipe to crowd)


6-8 Yukon Gold potatoes

half and half

kosher salt

1/2 stick butter

  • Peel and cut potatoes into chunks (in half and then once more)
  • Heat large pot of water on stove to a boil
  • Add potatoes, bring to a boil again, turn down to medium-high
  • boil potatoes until soft (time varies depending on how many potatoes)
  • Drain potatoes into a strainer
  • Dump potatoes back into pot
  • With masher, mash potatoes, add half and half slowly (small amounts), add butter and kosher salt to taste
  • Continue to add half and half to desired consistency ( When creamy, but not runny or thin

A Few lumps are good!

Horseradish Variation

Same as above, but add 2 tablespoons horseradish in with butter (may not need as much half and half)

Blue Cheese Variation

Same as above, except add potatoes to a glass, shallow dish (pie plate will do). Heat broiler, add blue cheese to top of potatoes, broil until brown.