Americanvegetariangluten-free
Mashed Potatoes
Boiled potatoes mashed with butter and milk. Side dish or the whole dinner when that is what is left in the bag — no restaurant ricer required.
30 minsEasy4 servings260 kcal
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Mashed Potatoes
Boiled potatoes mashed with butter and milk. Side dish or the whole dinner when that is what is left in the bag — no restaurant ricer required.
FromYourFridge.com
Total Time: 30 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 260 kcal
shopping_basketIngredients
- Russet or Yukon Gold potatoes2 pounds, peeled and cut into chunks
- Butter4 tablespoons
- Whole milk or cream1/2 to 3/4 cup, warmed
- Salt1 1/2 teaspoons, divided
- Black pepperto taste
Nutrition Per Serving
Calories
260
Protein
5g
Fat
10g
Carbs
38g
restaurantInstructions
1
Boil
Put potatoes in a pot, cover with cold water by 1 inch, add 1 teaspoon salt. Bring to a boil and cook 12–15 minutes until a knife slides through with no resistance.
2
Drain well
Drain in a colander. Let them sit 1 minute so steam escapes — wet potatoes make gluey mash.
3
Mash
Return potatoes to the hot pot. Mash with a masher or fork. Add butter and mash until it melts in.
4
Loosen with milk
Pour in warm milk a little at a time until they are as loose as you like. Season with remaining salt and pepper. Taste. If they taste flat, they need salt, not more butter.
5
Serve
Eat with leftover meatloaf, chili, or a fried egg. Reheat with a splash of milk; they tighten in the fridge.
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