Perfect Mashed Potatoes

If you hate the lumps and the gumminess that some mashed potatoes have, then you need to make your potatoes this way.
You will need Russett potatoes
Unsalted butter,
Half and Half, or cream, or milk with an addition of some sour cream for creaminess
Salt and Pepper to taste.  Some folks do not like the black pepper showing so you can buy white pepper if that bothers you.
Tools you will need besides a pot and potato peeler are:

A wooden spoon, old-fashioned masher, whisk, paring knife, butter chunks, half and half and a bowl so you do not mash in your pot and ruin the coating.  Also a serving spoon.

You can exchange the half and half for cream if you like added richness or you can use whole milk and a spoon or two of sour cream.  Try them all and see what you like best.

I start by peeling my Russetts and washing them.  I use Russetts because they are never mealy.   Slice them lengthwise and then cut them in angles about 1 1/2" to 2" big.

This is how I slice mine.

  Place them in a pot, add cold water just to cover them...

and add 1 teaspoon salt to the water.  Bring to a boil then turn down the heat to medium and boil gently for about 10 - 12 mins.

Use the sharp tip of a paring knife to test for doneness.  If the knife enters smoothly, the taters are done.

Turn off the burner.  Drain the taters thru a colander.

If you do not want to ruin the coating on your good pots, be sure to have a large bowl handy.  Heat the bowl on the stove for a minute or two.  You want some heat to evaporate the water in your taters.  If you are not worried about your pot, place it back on the burner (unlit) and that will work just fine.  Add the drained taters.  With a wooden spoon, stir and break up the taters while they evaporate.

Whichever way you choose, the step here is to evaporate as much water as you can. Use a wooden spoon to stir and break up the taters as they heat.  

When the taters are dry as you like them, remove from heat and mash.  Work it like a clock.  Start at noon then mash down once at 1 o'clock, then again at 2 o'clock, then once again at 3 and so forth all around.

I like to go around a second time.  No lumps.

Add the butter and mash that into the taters gently.  Add salt and pepper to taste.  Now its time to add the liquid.  I heat about a cupful of half and half in my microwave for 45 seconds.  Add some to the taters and with a whisk, whisk in the liquid.

Whisking in the liquid further smooths your potatoes.  When they reach the consistency you like, stop.  You are done. 

Never, never, never use a blender to mix them.  They will break up the cohesion of the taters and make them pasty or gummy.

Perfect Mashed Potatoes.  Serve as you like them, with or without gravy.  You can keep these in a covered container in the fridge for a few days and they will be fine to eat as leftovers.  Just add a bit of half and half or milk if they seem too dry.  Easy, peasy.

I often get asked to make my mashed potatoes for a pot luck or dinner.  You can have them all ready and put them in a crock pot.  Deliver to the site and plug it in on low to keep the taters warm.  They will stay nice and warm for serving thru the meal.  If you leave them plugged in over an hour, they will start to dry on the edges so either unplug for a while and replug later or if all have been served, just unplug the crock pot (slow cooker).

Enjoy!