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Mashed Potatoes

Yield Makes 4 servings

Ingredients

  • About 1 teaspoon salt
  • 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • About 3/4 cup milk
  • About 2 tablespoons butter
  • Pepper

Nutrition Information

  • calories 285
  • caloriesfromfat 24 %
  • protein 6.5 g
  • fat 7.7 g
  • satfat 4.5 g
  • carbohydrate 48 g
  • fiber 4.3 g
  • sodium 537 mg
  • cholesterol 22 mg

How to Make It

  1. In a 4- to 5-quart pan over high heat, bring 2 quarts water and 1 teaspoon salt to a boil. Add potatoes. Cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 8 to 10 minutes. Drain potatoes and return to pan.

  2. Meanwhile, in 1- to 1 1/2-quart pan over low heat, warm 3/4 cup milk until steaming (do not boil), about 5 minutes; or heat in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, about 1 minute.

  3. Add 2 tablespoons butter and 1/2 cup of the hot milk to potatoes and mash with a potato masher or an electric mixer on medium speed until mixture is as lumpy or smooth as you like, gradually beating in up to 1/4 cup additional milk and more butter, if desired, until potatoes reach desired consistency. Add salt and pepper to taste.