Half-and-Half Infused Mashed Potatoes
Smooth mashed potatoes enriched with half-and-half for a luxuriously creamy texture and subtle sweetness. This american-inspired quick meals ready in about 30 minutes pairs russet potatoes, half-and-half, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and quartered russet potatoes
- 3/4 cup half-and-half
- 4 tbsp unsalted butter
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, finely chopped (optional) chives
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are fork-tender.
- Step 2: Drain potatoes thoroughly and return to the pot. Add 4 tbsp unsalted butter and mash with a potato masher until smooth.
- Step 3: Warm 3/4 cup half-and-half in a small saucepan over low heat until just warmed through, then gradually stir into the mashed potatoes until creamy and fluffy.
- Step 4: Season with 1/2 tsp black pepper and remaining 1/2 tsp salt. Garnish with 2 tbsp finely chopped chives if desired before serving.
Frequently asked questions
How long does Half-and-Half Infused Mashed Potatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Infused Mashed Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.
Can I substitute ingredients in Half-and-Half Infused Mashed Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Infused Mashed Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Infused Mashed Potatoes?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
