Classic Mashed Potatoes

I know what you’re thinking…do mashed potatoes really need a recipe? Most of the time I just throw things in the bowl with the mixer running until I’ve reached the desired consistency. While this works for most people, sometimes having specific measurements helps to achieve perfect results, every single time. I’ve found that melting the butter and mixing it with your milk/cream before mixing, helps achieve smoother, well incorporated potatoes. No fancy ingredients here – just potatoes, butter and cream. Salt and pepper to taste and add your own herbs if desired. The result is classic, delicious creamy mashed potatoes that are perfect for your Thanksgiving meal!

Classic Mashed Potatoes

Yields: 4-6 servings


  • 2 pounds Yukon gold potatoes
  • 1/2 cup butter
  • 3/4 cup half-and-half
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp herbs, chopped (optional)


Peel and dice your potatoes into small chunks. In a medium saucepan, cover with water and bring to a boil. Cook the potatoes until they are very tender (about 20-25 minutes). Drain, and add to a mixing bowl.

In a small saucepan or in the microwave, melt the butter, and stir in the half-and-half. Mix/mash the potatoes while gradually adding the butter/cream mixture. (If you like smooth potatoes, use an electric mixer. If you like chunkier potatoes, use a potato masher.) Add salt, pepper, and herbs to taste. Serve immediately.