These were completely simple and a perfect option when you are craving mashed potatoes! I do, however, recommend not going by cooking time and instead checking to be sure that they are done. (I didn't do this and they were just a touch undercooked). I also added about 1/8 tsp of salt. They was just a touch too much liquid, but otherwise they were great!
Photo: Anna Williams
What's the difference between smashed and mashed? Less time, less effort.
Yield: 6 servings
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Amount per serving
- Calcium: 55mg
- Calories: 182
- Calories from fat: 0%
- Carbohydrate: 27g
- Cholesterol: 18mg
- Fat: 7g
- Fiber: 3g
- Iron: 1mg
- Protein: 4mg
- Saturated fat: 4g
- Sodium: 25mg
- 2 pounds red-skin potatoes, scrubbed and cut into 1-inch pieces
- 3/4 cup warm milk
- 3 tablespoons unsalted butter
- In a large saucepan, cover the potatoes with cold water. Over high heat, bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are cooked, about 10 minutes. Drain and return the potatoes to the pot.
- Add the milk and butter and mash with a potato masher or fork. Season to taste with salt and freshly ground pepper. Cover to keep warm until serving.
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