Categories: Sides

Ingredients

• 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and chopped
• Kosher salt
• 1 sticks (8 tablespoons) salted butter, cut into pieces, at room temperature
• 1 cup half & half, warmed
• Freshly ground pepper
• Chopped fresh parsley, for topping
• STEAKHOUSE VARIATION
• 1 TBSP butter
• 1 TBSP olive oil
• 1/2 lb sliced cremini mushrooms
• salt
• pepper
• 1 TSP flour
• 1 TBSP Worcestershire sauce
• 1 1/2 TSP sherry vinegar
• 1/2 cup chicken broth
• 1 TBSP butter
• blue cheese
• chives

Directions

1. Put the potatoes in a large saucepan and cover with cold water by 1 inch.

2. Season generously with salt and bring to a boil.

3. Reduce the heat to medium and simmer until very tender, about 15 minutes.

4. the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. 5. Add all but 1 tablespoon butter; mash with a potato masher until smooth.

5. Add 1/2 teaspoon salt, then gradually mash in the milk until creamy.

6. Transfer to a serving dish; top with the remaining 1 tablespoon butter and chopped parsley.

7. STEAKHOUSE VARIATION

8. Instead of butter and parsley (Step 6 above)

9. Heat butter and olive oil in a large skillet over medium-high heat

10. Add mushrooms. Season with salt and pepper

11. Cook, tossing until tender, about 5 minutes

12. Stir in flour, Worcestershire sauce and vinegar.

13. Bring to a simmer

14. Stir in chicken broth and simmer until thickened, about 6 minutes

15. Remove from heat, stir in butter

16. Top mashed potatoes with sauce, crumbled blue cheese and chopped chives

Email to a friend | Print this recipe | Back