Best Mashed Potatoes Ever

By Carla

Adapted from the culinary adventures of Jeffery Steingarten.

These potatoes are insanely time consuming since they take almost 2 hours to cook at low temperature. BUT. They are heavenly light and not starchy due to the process.

Highly recommended and worth the effort.

Ingredients

• 2 lbs. Yukon Gold potatoes
• 1/2 - 1 stick of butter, room temperature
• 1/4 cup hot half and half

Details

Servings 6

Preparation

Step 1

Peel potatoes. Slice (5/8 to 3/4 inch thick) and wash under cold water.

Use thermometer! In a large pot, heat water to 175 degrees F. Put peeled and washed potato slices into the pot. Add cold water now and then to keep the water within a few degrees of 160 degrees F.

Cook until fork tender (up to 2 hours, be patient).

Rice potato slices back into pot (without water) and fold over low heat for a minute or two until a film appears on the bottom of pot. BE GENTLE. Use a rounded wooden spoon.

Fold in 1/2 stick to 1 stick of butter depending on taste preference. Fold in hot half and half.