Traditional Mashed Potatoes
- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm whole milk or heavy whipping cream
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- Dash pepper
- 1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until very tender (easily pierced with a fork), 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
3/4 cup: 168 calories, 8g fat (5g saturated fat), 22mg cholesterol, 367mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.
Oct 6, 2017
This is how I make mine with a few exceptions: I don't warm my milk, I just pour it straight into the pot, I put about 2tbs of butter in whole, s/p and my other ingredient is Duke's Mayo. That's how I grew up making taters. Since I met my BF (several yrs ago), he introduced me to spices and now i put in the pot as they are cooking: salt and several different kinds of garlic. They turn out so good, my BF's mom is always raving on my taters.
Feb 10, 2016
This was my first time making mashed potatoes and we all enjoyed these. I followed the recipe as written.
Dec 31, 1969
I like this recipe. I added sour cream and garlic for a little extra flavor. The recipe is very simple. It is an easy recipe to make many different variations of. Overall I will be making again in many different ways.