You can keep the skins on the potatoes as it adds texture and flavor, but for a smoother, less rustic mash, peel them before boiling. If using larger potatoes, quarter them, and check for doneness earlier (around the 15-minute mark) checking every few minutes till they’re done. This recipe is easily doubled. To make garlic mashed potatoes, add the cloves from one head of roasted garlic.
- 1 1/2 pounds small gold potatoes, scrubbed clean and halved
3 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons cream (or more to taste)
About 1 teaspoon kosher salt, to taste
Freshly cracked black pepper
- Fill a 6+-quart capacity stockpot with water, and bring to a boil. Add the potatoes, and boil for about 20 minutes, or until potatoes can easily be pierced with a fork.
- Drain the water from the potatoes, and add them to the bowl of a stand mixer. Add the butter, cream, salt, and pepper, and beat, using the paddle attachment, until thoroughly combined and smooth.
- Adjust to taste with salt and cream.