Rustic Mashed Potatoes

Rustic Mashed Potatoes
Photo by Scott Phillips


  • 5 lb. medium russet (Idaho) potatoes, scrubbed
  • 2-½ cups half-and-half
  • Kosher salt and freshly ground black pepper
  • 5 oz. (10 Tbs.) unsalted butter, cut into ½-inch pieces and softened

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes. Cut the potatoes into chunks and pass them ...

View full recipe at Fine Cooking


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