Among the best and most classic side dishes, one stands head and shoulders above the rest. Creamy Mashed Potatoes are everything you want for accompanying steaks or chicken or pork chops: it’s smooth, rich, buttery, and of course creamy. Creamy Mashed Potatoes can even serve as a sauce for your favorite main courses; it’s so tasty you’ll be dipping everything on your plate into it!
Ingredients
• 2 1/2 pounds Yukon gold potatoes • 1 teaspoon kosher salt, divided • 4 tablespoons butter, cut into chunks • 1/3 cup half and half, cream, or whole milk, plus more to taste • 1/2 teaspoon black pepper, freshly ground • chives or green onions, optional, choppedDirections
Add the potatoes to a deep pot.
Completely cover the potatoes with water, about 1/2 inch above the potatoes.
Bring the potatoes to a boil on the stove-top.
Add 1/2 teaspoon of the salt.
Boil the potatoes until they are very easily pierced with a fork and the skin pulls away from the potato where cut, about 20-30 minutes.
Drain the potatoes.
While still hot, carefully use a paper towel to wipe the skin off the potatoes.
Return the potatoes to the warm pot.
Gently smash the hot potatoes with the tines of a hand mixer.
Add the butter to the potatoes.
Cover the pot with a lid for the butter to melt, about 3-4 minutes.
Add the half and half to the pot and cream the potatoes with the mixer until smooth. Don't overdo it; overmixing can lead to gluey potatoes.
Add the remaining 1/2 teaspoon of the kosher salt and black pepper to taste.
Add more dairy to get the consistency you like best.
Add desired toppings—additional butter, chives, or green onions—and serve.
