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  • 4 pounds Yukon gold potatoes (about 9 medium), unpeeled, cut into 2-inch chunks
  • 1-1/4 cups half and half
  • 6 tablespoons Food Club unsalted butter
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon fresh ground black pepper


  1. In large covered saucepot, heat potatoes and enough salted water to cover to boiling over high heat. Simmer, uncovered, 15 to 20 minutes or until potatoes are very tender.
  2. Drain potatoes well. In same saucepot, heat half and half, butter, salt, pepper and stir-in of choice, if using, to simmering over medium heat. Return potatoes to saucepot. With potato masher, mash potatoes until they are slightly chunky. Heat through over medium heat, stirring occasionally. Makes about 10 cups.
If desired, the following ingredients can be added in step 2:

Grainy Mustard & Rosemary
1/2 cup whole Grain Mustard
1 1/2 tablespoons chopped rosemary leaves

Cheddar, Bacon & Green Onion
1 pack (8 oz) fine shredded sharp Cheddar Cheese (2 cups)
6 Green Onions thinly sliced
5 sliced smoked bacon, cooked and crumbled

Roasted Garlic-Chive
4 Heads Garlic
2 teaspoons Olive Oil
2 packages fresh chives, chopped (about 1/2 cup)

Preheat Oven to 400°. With serrated knife, cut 1/2 inch from top of each head of garlic to expose top of cloves; discard tops. Place garlic cut side up on sheet of aluminum foil; drizzle oil over cut side of garlic. Wrap foil tightly around garlic. Roast 40 to 45 minutes, or until very soft. Carefully open foil. When cool, squeeze cloves out of skin and roughly chop

  • 187 Calories
  • 8g Fat (5g Saturated)
  • 24mg Cholesterol
  • 270mg Sodium
  • 25g Carbohydrates
  • 4g Fiber
  • 3g Protein