Classic Creamy Mashed Potatoes Easy Weeknight Recipes Cook the potatoes. place your cubed, peeled potatoes in a large pot. fill the pot with enough water to cover the potatoes, and add half a tablespoon of salt. place the pot over high heat, and bring the water to a boil. then lower the heat, cover, and simmer for about 20 minutes. drain the potatoes. Mash over a low heat. once smooth and creamy, add the salt, pepper, garlic powder, onion powder, and dried thyme. bake the potatoes. transfer the potato mixture into a greased 9 x 13 inch oven proof dish. top with the remaining cup of white cheddar, and then cover the dish with foil. bake for 30 minutes.
Creamy Mashed Potatoes Simply Scratch Fill the pot with cold water, about 1 to 2 inches above the potatoes. always, always use cold water so the potatoes cook evenly. cover and bring to a boil. reduce to medium low and cook until fork tender, about 10 to 15 minutes depending on the size of your potatoes. drain the cooked potatoes into a colander. Cover with a lid for the butter to melt, about 3 4 minutes.*. add the half and half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. cream the potatoes with the hand mixer until smooth, rotating the pot counter clockwise as you mix. Bring to a boil over high heat with a lid on the pot which will take about 10 minutes. once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium high heat, or until done. the potatoes are done when you can easily pierce with a fork or dinner knife. Instructions. put the potatoes in a large pot and cover with cold water. bring to a boil and cook until the potatoes are very tender. meanwhile, heat the butter and half and half in a small saucepan over low heat. drain the potatoes and return to the pot. mash up the potatoes a little with a potato masher.
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