| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 to 1 stick unsalted butter, at room temperature
- 1 cup whole milk, warmed
- Freshly ground pepper
Instructions
- Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
- Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
- Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
- Plan on 1/3 to 1/2 pound potatoes per person for your feast.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 247 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 34 mg |
| Sodium | 480 mg |
Reviews
Excellent. Made for Thanksgiving yesterday. I never know the ratio of potatoes to melted butter and warmed milk, especially for just three of us. Delicious.
Made these potatoes with Ree’s recipe for beef roast. Great together. Everyone loved them.
Lisa
tasty. Just right.Thank you very much for your help.
Good recipe.. added a little ranch dressing for flavor..
Not even CLOSE! Followed recipe to a “T”. Made sure the potatoes were uniform in size, “simmer” was consistent. Timing and “fork tender” definitions applied. Peeling wasn’t difficult. Finished product was a FAIL. Flavor was off. Consistency was TERRIBLE~!
Expected a creamy, buttery, whipped potatoe.
Expected a creamy, buttery, whipped potatoe.