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What would a winter meal be without creamy, buttery, melt-in-your-mouth mashed potatoes? Sure, they don’t have a heck of a lot in the way of nutrients, and, depending on how many goodies you put in them, they’re not exactly calorie conscious, but mashed potatoes have several things we love: heartiness, tons of flavor, and endless variations. Oh, and carbs.

For a classic take on this cold-weather favorite, we called on Carole Murko, collector of treasured family recipes, locavore guru, and founder of Heirloom Meals in Great Barrington, Massachusetts. As Carole puts it, “There’s something about mashed potatoes that warms the heart and soul. The texture is soothing and the flavor is simple yet delicious.”

Check out Carole’s recipe below, then try a few of our other favorites, courtesy of some damn fine bloggers.


Half and Half Mashed Potatoes

By Carole Murko, Heirloom Meals

One way my mom added another dimension to her mashed potatoes was by using half Yukon golds and half sweet potatoes to create a pale orange heap of sweet heaven.


2.5 pounds Yukon Gold potatoes, peeled and cubed

2.5 pounds sweet potatoes, peeled and cubed

2–4 tablespoons butter

1/2 cup half and half

Salt and pepper to taste


1. In a large stockpot, cover the cubed potatoes with cold water. Bring to a boil over medium-high heat, then turn down the heat so the water is boiling, but not rapidly. Check for doneness after 10 to 15 minutes.

2. When the potatoes are tender, drain off the water. With a potato masher, mash until smooth.

3. Add the butter, half and half, and salt and pepper, and serve immediately.


Carole Murko is a culinary artist who learned how to cook by observing her mother and grandmother. While pursuing a master’s in international economics at NYU, Carole started a catering business. After a stint in the financial world and interior design (she still designs, and is currently decorating James Taylor’s home!), Carole owned and managed two bed and breakfasts and worked as a caterer for high-end clientele. She established Heirloom Meals with the goal of preserving the tradition of heritage foods and recipes. Carole hosts a local, weekly radio show called Heirloom Meals Radio, and often gives food demos on Albany’s News Channel 13.


Pioneer Woman: Roasted Garlic Mashed Potatoes

Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese

Food Blogga (via Cooking Light): Rosemary Smashed Sweet Potatoes with Shallots

The Wednesday Chef: Amy Scattergood’s Brown Butter Mashed Potatoes with Fried Sage


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