Buttery mashed potatoes made even better when covered in sauce from the apple chicken.
- 4 large russet potatoes
- 1 stick of butter cut in half
- 3/4 cup of half and half
Peel the potatoes, then cut them into small cubes. The cubes should be all about the same size, so they cook evenly. The smaller the cubes, the faster the potatoes will cook. Put all the potatoes into a large pot, and fill with water until the potatoes are just covered. Add a bay leaf, cover and bring the water to a boil. This is where you need to be careful not to have the water boil over, so don’t go too far away from the pot!
When the water boils, turn down the heat and simmer potatoes for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander and then place them back into the pot. With the stove on low, mash the potatoes to let the steam escape. You will need a potato masher to make smooth, creamy potatoes……definitely a worthwhile, and inexpensive investment for your kitchen. Then add the rest of the ingredients. Start with 1 ½ sticks of butter (melt or soften the butter first), then ½ cup of half-and-half or cream. Continue to mash before adding the salt and pepper. It’s important to season the potatoes, so add salt and pepper a little bit at a time. Taste after each addition to see if you need to add more seasoning. If you feel you need to add more butter or cream I promise your secret will be safe with me!
You can keep the potatoes warm on low heat until ready to serve, or put potatoes in a bowl and refrigerate. Rewarm before serving.