Mashed Potatoes
Ingredients
3 lbs Yukon gold potatoes
4-6 tablespoons (0.5-0.75 stick) salted butter
0.5 cup half and half
Salt and pepper
Instructions
Peel potatoes and cut into 0.75-1 inch chunks. Add to large pot with a large pinch of salt and cover with water. Bring to a boil over high heat.
Once boiling, reduce head to medium-low and cook for 20-30 minutes, or until tender.
Drain water and transfer to stand mixer. Add butter and mix on "Stir" setting until potatoes are mashed.
Whip potatoes on low and medium-low speeds (#2 to #4) with half and half. Season with salt and pepper to taste.
Notes
Yukon gold potatoes have been found to produce the best taste and texture. Most common recipes call for Russet potatoes and they can be used here, but Yukon gold potatoes are preferred.
Half and half can be substituted with whole milk, 2% milk, potato cooking water, or sour cream. Adjust quantity to obtain best texture of finished potatoes.
If potatoes are too thick, add additional half and half, one splash at a time.
Source
Trial and error.