Mashed Potatoes

Photo: Dasha Wright Ewing

These classic mashed potatoes are the perfect side for both quick weeknight dinners and fancy holiday spreads.

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 49mg
  • Calories: 201
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 24mg
  • Fat: 9g
  • Fiber: 2g
  • Iron: 0mg
  • Protein: 4mg
  • Saturated fat: 5g
  • Sodium: 116mg

Ingredients

  • 2 pounds (3 large) Idaho potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons butter, at room temperature
  • 1/4 teaspoon kosher salt
  • 3/4 cup to 1 cup milk
  • Freshly ground black pepper

Preparation

  1. Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
  2. Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.
  3. If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4-ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.
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