When my friend Pam’s daughter was about six she said something so funny I will never forget it.
Her younger sister, Phoebe, age three, was rhapsodizing about her imaginary Prince Charming and what he would say and do when he came to rescue her from . . . well, from what remains unclear, since her life was quite delightful. Maya chimed in with her own version of what the future looked like for her: “My prince will have a big, big butt and when he rides up he’ll jump down off his horse and say, ‘Helllloooooo, Sweetheart.’”
What does this have to do with mashed potatoes? Nothing, really. It’s just that every time I see a beautiful blob of hot mashed potatoes I want to say, “Hellloooo, Sweetheart,” too.
Charlie also often raises a forkful of mashed potatoes and gazes at them with unabashed affection, in a way that belies the fact that this is, in fact, a foodstuff, not a long lost family member.
And Gary, upon hearing that mashed potatoes are on the menu, pulls out that old Bewitched-era chestnut, “Mashed potatoes? Honey, did you wreck the car?” Funny man. Actually, the line was amusing to him until the time that I actually wrecked the car and then made mashed potatoes for dinner. Who’s funny now?
If you make the mashed potatoes ahead of time you can hold them, covered in the pot, for up to three hours, then reheat them gently over low heat, adding some more hot milk as necessary and stirring frequently. You can also refrigerate them but know that you’ll have to reheat them low and slow for a while before they get back to hot, and you’ll almost definitely need a bit more milk.
More Potato Side Dish Recipes:
- Creamy Scalloped Potatoes
- Thyme and Yukon Gold Potato Gratin
- Dutch Oven Idaho Potatoes
- The Best Parmesan Roasted Potatoes
- Kosher or coarse salt
- 8 large Idaho or Yukon Gold potatoes about 4 pounds total, peeled and cut in half
- 1 cups milk preferably whole
- ½ cup light or heavy whipping cream or half-and-half (see Note)
- 4 tablespoons (½ stick) unsalted butter cut into pieces, at room temperature
- Freshly ground black pepper
- Fill a large pot with water and bring it to a boil over high heat. Add a generous amount of salt, let the water return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Let the water come to a simmer, reduce the heat to medium, and cook the potatoes, partially covered, until they are very tender when pierced with a knife, 15 to 20 minutes.
- Drain the potatoes, return them to the pot, and place it over medium-low heat. Heat the potatoes, tossing them occasionally, until the moisture is all gone and the potatoes have begun to dry out, but not to brown, about 3 minutes. Remove the pot from the stove and put the potatoes through a ricer or mash them with a potato masher until they are as smooth as you like them. Return the potatoes to the pot.
- Place the milk and the cream in a microwave-safe bowl or pitcher and heat until hot, about 1 minute. (You can also heat the milk and cream in the pot over medium heat before you return the potatoes to it.) Add the butter and the hot milk and cream mixture to the potatoes and stir with a wooden spoon or a whisk until well combined.
- You can continue with Step 5 or see the Fork in the Road suggestions for add-ins on this page.
- Season the potatoes with salt and pepper to taste and stir over medium-low heat until everything is hot and well blended, about 2 minutes. Now you can wreck the car.
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