Ingredients
- 2 lb potatoes
- 1 stick of butter
- 1/3 cup half n' half (or heavy cream if you want it super creamy)
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Peel the potatoes, throw them in a pot with generously salted water, and begin boiling.
- Once the water has come to a vigorous rolling boil, start checking the potatoes with a fork for your desired doneness (the fork should at least penetrate 1/4 inch into the potato for a very chunky mash, all the way to the middle for silky smooth).
- When they're cooked to your liking, drain the water, add the potatoes back to the pot, add all of the other ingredients, and mash away!
Additional Notes
- This is the same mashed potato recipe from my shepherd's pie :) I've posted it here on its own as a side for your convenience ^^
- I prefer my mashed potatoes a bit chunkier, but you can make yours smoother if you like. Boil them a little longer, and add a little more cream (only a splash at a time!) to get the texture you prefer :)
- Personally, I eyeball all the measurements on this. There's no need for exact science with mashed potatoes. The listed amounts are what I started with when I was less confident to do so ^^