Creamy Mashed Potatoes

Always had issues with making creamy potatoes. No matter what I did, they would come out lumpy. Turns out I was not adding enough butter or cream. And they both should be at room temperature.


Requirements:

• Medium size sauce pan
• Potato masher
• Rubber spatula

Ingredients:

• 2 pounds Yukon Gold potato, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter, melted and cooled
• 2/3 cups half and half, at home temperature 
• Salt and black pepper

Notes before starting:

• Make sure to let the butter cool to home temperature after melting it. Just before mashing the potatoes, mix the butter and half/half in a small bowl. 

Steps:

1. Place potatoes in saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 20-25 minutes. Drain potatoes and return to saucepan set on still-hot burner.
2. Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/cream mixture to potatoes; using rubber spatula, fold gently. Adjust seasoning with salt and pepper.