Mashed Potatoes
219kcal
Equipment
Ingredients
- 4 pounds russet potatoes or Yukon golds (Peel and cut potatoes into 1-inch pieces)
- 2 large garlic cloves
- 1 cup whole milk
- 6 tablespoons unsalted butter (melted)
- ¼ teaspoon white pepper
- 1½ teaspoons coarse kosher salt (or more to taste)
- 2 tablespoons chopped chives (optional)
Method
- Add cubed potatoes and garlic cloves to cold salted water. Bring to a boil and cook on medium-high until fork-tender, about 12-15 minutes. Drain well, then transfer potatoes and garlic to a large mixing bowl.
- In the microwave, heat the whole milk until warm, about 1 minute. Melt the butter separately.
- Add melted butter to the potatoes. Use a potato masher to mash the potatoes and garlic together. Gradually pour in the warm milk, continuing to mash until smooth.
- Season with white pepper and salt to taste. Serve warm, garnished with chopped chives on top. Enjoy!
Nutrition
Calories219kcalCarbohydrates34gProtein5gFat8gSaturated Fat5gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.3gCholesterol21mgSodium368mgPotassium798mgFiber2gSugar2gVitamin A251IUVitamin C11mgCalcium57mgIron2mg
Notes
- How to Salt the Water: When boiling potatoes, a good rule of thumb is to add about 1 to 2 teaspoons of salt per quart of water. This helps enhance the flavor of the potatoes as they cook. Adjust to your taste preference!
- Choose the Right Potatoes: Use starchy potatoes like russets or Yukon Golds for a smooth and fluffy texture.
- Cut Evenly: Cut potatoes into uniform pieces for even cooking. Smaller pieces cook faster and more evenly.
- Start in Cold Water: Place potatoes in cold water before boiling. This helps them cook evenly and prevents them from becoming gummy.
- Don’t Overcook: Cook the potatoes until just fork-tender. Overcooking can make them waterlogged and affect the texture.
- Drain Well: After cooking, drain the potatoes thoroughly to remove excess moisture before mashing.
- Storage: Store the container in the refrigerator. Leftover mashed potatoes can last for about 3-5 days. If you want to keep them longer, you can freeze the mashed potatoes. Place them in a freezer-safe container or bag, and they’ll last for about 2-3 months.