Classic Easy Mashed Potatoes | The Organic Kitchen Blog and Tutorials

When it comes to comfort food there’s nothing like Classic Easy Mashed Potatoes. Creamy, warm. and so satisfying!
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Classic Easy Mashed Potatoes

These mashed potatoes are a creamy classic! Yukon gold potatoes boiled until tender, then mashed with half and half, butter, and sea salt. Just about the best side dish ever, holidays or not.

Perhaps The Best Part of The Holiday Meal!

If you do chose to use these simple mashed potatoes for your holiday meal, be sure to check out my complete holiday meal recipe guide here! Literally everything you need in one post: turkey, sides, gravy, cranberry sauce and desserts!

The Creamier The Better!

I do allow for some wiggle room with this recipe. You can use half and half or whole milk, depending on how creamy you like your potatoes. And you can play with the amount of butter. You choose, whichever way you choose to go, your potatoes will be delicious. If you’d like to try an even more decadent parmesan mashed potato recipe, click!

Top with Traditional Gravy Made From Drippings:

If you are going to have mashed potatoes, you need some authentic gravy made from drippings!

You will need: a mixer and some exceptional sea salt!

Perfect for any meal and /or the holidays!

Course:

potato side dish

Cuisine:

American

Keyword:

holiday mashed potatoes, mashed potatoes, Thanksgiving

Servings: 6 servings

• 3
  pounds
  yukon gold potatoes, peeled
• sea salt (1 teaspoon for water and more for seasoning potatoes)
• 1 1/2
  cups half and half (or whole milk)
• 1/2
  cup
  butter (room temp)
• freshly ground black pepper, to taste

1. Place a large pot of water on high heat. Bring to a boil. While water is heating, peel the potatoes and cut them into 1-inch cubes.

2. When water is boiling, carefully place potatoes into the pot. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. While potatoes boil, heat half and half until warm.

3. When potatoes are ready, drain the potatoes in a colander and then place them to the pot.

4. Using a mixer on low speed to break up potatoes, and butter and mix. Slowly add the warm half and half or milk to potatoes until desired texture is achieved. Add sea salt and the pepper to taste. Serve hot.

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