I recently joined a challenge that asks us to explore recipes from other bloggers. This first challenge was to make mashed potatoes using a recipe from someone else’s blog.
I’m pretty partial to my own mashed potato recipe, so it was tough to decide on a different recipe. The only real difference between the recipe I found at Life’s Ambrosia and mine was the use of half and half. Other than that, it’s identical.
My little sous chef helped peel potatoes, in fact, he peeled most of them. I chopped them this time, but he usually does that as well.
We prepped the potatoes ahead of time, so they had to be submerged in water so they wouldn’t turn brown before we used them.
These potatoes are really yummy and creamy. They aren’t complicated to make. I did change it up a bit because I only had heavy cream, but I made the appropriate adjustments. This is the perfect mashed potato recipe….and it’s super easy. One look at these yummy potatoes will make you wish you had made some already.
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Recipe adapted from: Life’s Ambrosia
8 russet potatoes – peeled and cubed
6 tbsp. butter
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)
salt and pepper to taste
Place cubed potatoes into large pot of boiling water. Let boil until potatoes can be pierced and broken with a fork. Drain potatoes.
Add butter and half and half to bowl of stand mixer. Place potatoes in bowl on top of butter and milk and let sit for one minute to allow butter to melt.
Turn mixer on medium speed and whip for 2 minutes. Add in salt and pepper during mixing. Taste after 1 minute to determine if you need more salt. Serve immediately – plain or with your favorite gravy.