Mashed Potatoes

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Photo by Dasha Wright Ewing
Mashed Potatoes 4.0 3 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 201 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 24 mg
    • Sodium 116 mg
    • Protein 4 mg
    • Carbohydrate 28 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 49 mg

Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4 ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish. 

Ingredients

  1. Check 2 pounds (3 large) Idaho potatoes, peeled and cut into 1-inch chunks
  2. Check 4 tablespoons butter, at room temperature
  3. Check 1/4 teaspoon kosher salt
  4. Check 3/4 cup to 1 cup milk
  5. Check freshly ground black pepper

Directions

  1. Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
  2. Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.
  3. If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4 ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.