Don’t hold back on the butter when making mashed potatoes.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 6-8 |
Ingredients
- 2 pounds russet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, at room temperature, cut into pieces
- 1 cup milk, warmed
Instructions
- Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes.
- Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 211 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 34 mg |
| Sodium | 369 mg |