My kids literally come home from college for these mashed potatoes. I made a different potato recipe one holiday and they all revolted! If you want the most delicious mashed potatoes on the planet, read on.
1 mixing bowl
1 handheld mixer
- 5 pounds Yukon gold potatoes
- 4 quarts water
- 1 teaspoon salt
- 1 cup butter
- ⅔ cup half and half
- 3 tablespoons Lawry's seasoned salt
Wash potatoes and cut into approximately 1-inch cubes. You can peel them first if you want, but it's not necessary.
Place potatoes into large stock pot and cover with cool water.
Add in 1 teaspoon salt
Bring water and potatoes to a boil, then cook for 30 minutes or until potatoes are soft.
Drain potatoes in a colander in the sink, then transfer to a large bowl.
Cut butter into small pieces, and stir into potatoes until it's completely melted.
Add half and half, then mix with a handheld mixer until the potatoes are as smooth as you want. Some people may despise lumps but I like mashed potatoes best when they are a little lumpy.
Sprinkle with Lawry's seasoned salt to taste (the measurement above is by no means exact!)
Serve and enjoy!
Calories: 175kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 1992mg | Potassium: 841mg | Fiber: 4g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 37mg | Calcium: 70mg | Iron: 2mg