| Servings | Prep Time | Cook Time |
| 16servings | 1hour | 20minutes |
| Servings | Prep Time |
| 16servings | 1hour |
| Cook Time |
| 20minutes |
Ingredients
- 7 Russet potatoes, peeled
- 1 stick unsalted butter
- 2 tsp Salt
- 1 tsp black pepper
- 1 tsp white pepper
- 2 T half & half (or more as needed)
Servings: servings
|
Ingredients
Servings: servings
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Instructions
- Peel and rinse potatoes. Cut evenly in quarters and add to large stock pot. Fill with cold water to cover, add 1/2 tsp salt, and place on stove. Cook on high heat until boiling.
- Boil potatoes for 15-20 minutes until tender when pierced. Drain in colander.
- In microwave save bowl, melt butter and 1/2 & 1/2.
- Place cooked, drained potatoes in large mixing bowl. I use Mr. Mixer! Add melted butter and 1/2 & 1/2. Mash and mix with beater, but don't overmix or your potatoes will become ooey gluey. Season with salt and peppers. Add 1/2 & 1/2 as needed. Serve hot.
Recipe Notes
I served this as a side for our Southern Christmas Dinner. Crowd-pleasin'. Can make ahead and reheat (in microwave - covered, in oven - covered, or in crock-pot on low for a couple of hours; stir before serving). You can even freeze your potatoes to thaw and reheat later.
Serve with Suggestions:
Gluten-free Southern Buttermilk Fried Chicken