| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more as needed
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- Freshly ground black pepper
- Freshly grated nutmeg (optional)
Instructions
- In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
- Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 207 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 335 mg |
Reviews
Was pleasantly surprised! Simple recipe that was very delicious. Used a combo of russet, red and Yukon Gold potatoes. Left the skins on the red potatoes only to give color and texture to the dish. Will be adding this to my recipe box for future meals.
Good recipe. Remember START potatoes in cold water. After boil is reached, maintain high/fast simmer. I’ve always prevented boil-over by running a stick of butter around the inside top of the pot. Nutmeg is good, but CAREFUL THERE. Shake or grate it into palm or separate bowl, then add a few small pinches. Nutmeg should be a “hidden” ingredient. Don’t use electric mixer or over-mash. They’ll become sticky instead of fluffy. Taste as you go.
We agree with the previous reviews, the nutmeg was a nice touch. Our 4 stars is given to this recipe even without several fresh ingredients.
This recipe was delicious. The nutmeg added a speciall little sweet zing.
With the milk, butter and a touch of nutmeg, these mashed potatoes remind me of the ones my mother used to make – the best! As a side to prime rib, roasted chicken – whatever you like – these are the real deal. I like to sprinkle some chopped fresh parsley on top when serving – purely optional, however.