Mashed Potatoes

(recipe, Ina Garten)


While I was talking to the Women's Athletic Club in Chicago last year, one of the guests gave me a great idea for keeping mashed potatoes warm: put them in a bowl set over simmering water, and they'll stay warm for at least half an hour. What a convenience! I now use this method for any puréed vegetable; just note that the longer the vegetable sits over hot water, the more liquid you'll need to add.


  1. 3 lb. white boiling potatoes, peeled and quartered
  2. Kosher salt
  3. ¼ lb. (1 stick) unsalted butter
  4. ½ to 1 cup half-and-half (see Note)
  5. ½ cup sour cream
  6. ½ tsp. freshly ground black pepper


  1. Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender. Meanwhile, heat the butter and half-and-half in a small saucepan.
  2. Drain the potatoes. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper. Mix until the potatoes are mashed but not completely smooth.
  3. Serve hot with Homemade Gravy on the side.


If you plan to serve the mashed potatoes right away, just use less half-and-half. If you are keeping them hot for up to 30 minutes, use more.