If you love good, old fashioned mashed potatoes this is the perfect recipe for you. Whether you're cooking for a special event where fantastic, mashed potatoes make the meal like Thanksgiving, the KitchenAid Stand Mixer will never let you down.
Difficulty 2/5 Prep Time 15 MIN Cook Time 30 MIN Serves 6-10
FEATURED PRODUCTS
INGREDIENTS
For 3.5 Qt Stand Mixer (6 Servings)
- 11/2 lbs. russet potatoes, peeled and cut into 1−11/2 inch pieces
- 3/4 teaspoon sea salt, divided
- 1/4 cup half and half
- 11/2 tablespoons butter
- 1/4 teaspoon freshly ground black pepper
For 4.5 Qt Stand Mixer (6 Servings)
- 2 lbs. russet potatoes, peeled and cut into 1−11/2 inch pieces
- 1 teaspoon sea salt, divided 1/2 cup half and half
- 2 tablespoons butter
- 1/2 teaspoon freshly ground black pepper
For 5 Qt Stand Mixer (9 Servings)
- 3 lbs. russet potatoes, peeled and cut into 1−11/2 inch pieces
- 11/2 teaspoons sea salt, divided 3/4 cup half and half
- 3 tablespoons butter
- 3/4 teaspoon freshly ground black pepper
For 6 Qt Stand Mixer (12 Servings)
- 4 lbs. russet potatoes, peeled and cut into 1−11/2 inch pieces
- 2 teaspoons sea salt, divided
- 1 cup half and half
- 4 tablespoons butter
- 1 teaspoon freshly ground black pepper
DIRECTIONS
- Put potatoes in large saucepan and cover with cold water by 2 inches.
- Add 1/2 teaspoon sea salt and bring to a boil.
- Reduce heat to low and simmer until potatoes are tender when tested with a fork, about 15 to 20 minutes.
- Drain, and remove potatoes from heat.
- Heat half and half in small saucepan, until warm.
- Attach flat beater to KitchenAid Stand Mixer.
- Add cooked potatoes and butter to bowl and turn mixer on to speed 2.
- Add warm half and half, 1/4 cup at a time until potatoes are creamy, increasing speed 1-2 settings with each addition. Be careful not to over process to avoid sticky consistency.
- Return to speed 2 and season with remaining salt and black pepper and mix until just combined.
Courtesy of KitchenAid.