Any kind of potato can be mashed. Waxy white, red or yellow varieties yield creamy purées, while baking potatoes produce the fluffier results usually found in diners. Evaporating the moisture after cooking the potatoes helps make them even lighter and fluffier when mashed.


  • 3 pounds white, red, yellow-fleshed or baking potatoes, peeled and cut into 2-inch pieces
  • 1 1/2 teaspoons salt, plus salt to taste
  • 1/3 cup unsalted butter, cut into small pieces
  • 1 cup plus 2 tablespoons half and half, heated


Cook potatoes in large saucepan of boiling salted water until tender when pierced with a fork, about 15 minutes. Drain well and return to the empty pan.

Using a potato masher, mash the potatoes until they are almost smooth. Add the butter, mash together, and then gradually add the half-and-half. The potatoes should be creamy but not soupy.

Season to taste with salt and pepper, transfer to a warmed serving dish and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2357

nutrition information per serving

333 calories; 16g total fat; 46mg cholesterol; 613mg sodium; 43g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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