Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.

Jiselle Basile
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Serves 10 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.

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  • Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.

  • Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in buttermilk, salt, and black pepper.

  • Variation: Butternut-Swirled Mashed Potatoes

  • Recipe Time:  Active: 30 min. Total: 45 min.

  • Follow above recipe, reserving 2 tablespoons buttermilk. While potatoes simmer, bring 2 cups unsalted chicken stock, 2 tablespoons fresh sage leaves, and 1 (12-oz.) package peeled diced butternut squash to a simmer; cook 15 minutes. Reserve 2 tablespoons stock; drain squash. Discard sage. Place reserved 2 tablespoons buttermilk, 2 tablespoons stock, and squash in a blender; blend until smooth. Add squash mixture to mashed potatoes; swirl with a spoon.

  • SERVES 10 (serving size: about 2/3 cup)

  • CALORIES 157; FAT 6g (sat 2g, mono 9g, poly 2g); PROTEIN 4g; CARB 29g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 10mg; IRON 1mg; SODIUM 229mg; CALC 67mg

  • Variation: Roasted Garlic and Parmesan Mashed Potatoes

  • Recipe Time:  Active: 25 min. Total: 1 hr. 30 min.

  • Cut 1/2 inch off the top of 1 whole garlic head; drizzle with 1/4 teaspoon olive oil. Wrap in foil; bake at 400°F for 50 minutes or until very tender. Separate garlic cloves; squeeze to extract pulp. Discard skins. Follow above recipe. Stir in garlic pulp and 3/4 cup grated Parmesan cheese.

  • SERVES 10 (serving size: about 2/3 cup)

  • CALORIES 182; FAT 9g (sat 5g, mono 5g, poly 3g); PROTEIN 6g; CARB 27g; FIBER 3g; SUGARS 1g (est. added sugars 0g); CHOL 17mg; IRON 1mg; SODIUM 284mg; CALC 126mg

Nutrition Facts

141 calories; fat 3.5g; saturated fat 2.2g; mono fat 0.9g; poly fat 0.2g; protein 4g; carbohydrates 25g; fiber 3g; cholesterol 10mg; iron 1mg; sodium 226mg; calcium 48mg; sugars 1g.
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