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    The Trick to Making the Best Mashed Potatoes

    By | Shine Food – Wed, Nov 14, 2012 2:22 PM EST

    For the fluffiest mash, rely on our 2011 method. And be sure to check out how to make our delicious add-in suggestions.

    1. In a large pot, cover 2½ pounds russet potatoes (peeled and cut into 2½-inch cubes) with salted water by 2 inches; bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Drain in a colander.



    Plus: The best way to make whipped cream »



    2. Return potatoes to pot. Add 4 tablespoons melted unsalted butter and, using a potato masher, mash spuds to desired consistency.




    Plus: How to make delicious gravy »




    3. Add ¾ cup warm half-and-half and 1 teaspoon salt and stir just until potatoes are creamy. Season with salt and pepper.






    See more from CountryLiving.com:

    Our Best-Ever Thanksgiving Recipes »
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    Traditional Thanksgiving Menus »

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