- 8 cups water, (2 quarts)
- 1 1/2 teaspoon kosher salt, (12g) divided
- 2 pounds red potatoes, (908g)
- 2 tablespoons unsalted butter, (30g, 1 ounce)
- 1/2 cup half-and-half, (120ml)
- black pepper, as needed for seasoning
- 1 tablespoon chopped chives
In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil.
Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain potatoes and add to the boiling water.
Cook potatoes until fork tender, about 15 minutes.
Drain potatoes using a colander and then rinse with hot water to remove any residual potato starches, 30 seconds.
Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth.
Add butter and gently fold in.
Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC).
Whisk together half-and-half and ½ teaspoon salt.
Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally.
Taste and season with salt and pepper as desired.
Garnish with black pepper and chives.
Calories 124 Calories from Fat 36
% Daily Value*
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 184mg 8%
Potassium 535mg 15%
Carbohydrates 18g 6%
Fiber 1g 4%
Sugar 1g 1%
Protein 2g 4%
Vitamin A 150IU 3%
Vitamin C 9.9mg 12%
Calcium 35mg 4%
Iron 0.8mg 4%