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Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

David Bonom
Recipe by Cooking Light December 2014

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Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain. Press potatoes through a ricer or food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.

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Nutrition Facts

198 calories; fat 4.1g; saturated fat 2.4g; mono fat 1.5g; poly fat 0.3g; protein 3.6g; carbohydrates 35.1g; fiber 3.1g; cholesterol 16mg; iron 0.6mg; sodium 290mg; calcium 38mg.
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