It's important to start mashed potatoes with a type of potato that tastes great and mashes up well. Yukon gold potatoes are my favorite! They're creamy and buttery — even on their own!
I prefer a rustic mashed potato, so I use a fork to roughly mash — creating a somewhat chunky texture. There's no getting around a little butter for yummy mashed potatoes. This recipe is a bit lighter than some, as I've used olive oil along with the butter and half and half instead of heavy cream.
My 4-year-old gobbles these up! I love them under Braised Short Ribs because they soak up the sauce. Perfect!
- 1 1/4 pound Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1/4 cup half and half
- Salt and pepper to taste
Prep Time: less than 10 minutes
Cooking Time: 15 minutes
Fill a medium-sized stockpot with water. Peel and quarter the potatoes, placing them in the water as you go. (The water should cover the potatoes by about 3 inches.)
Bring the potatoes to a boil, then reduce the heat to low, and cover the pot. Simmer the potatoes until tender, about 15 minutes. Stick a fork into a chunk of potato — if it comes out with ease, the potatoes are done.
Drain the potatoes and put them in a medium-sized mixing bowl. While they are still hot, use a large fork to mash them. Add the butter, olive oil, cheese, and half and half — again, while the potatoes are still hot. Season to taste with salt and pepper. Potatoes love salt, so please be generous!