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Caitlin Bensel

Recipe Summary

active:
14 mins
total:
38 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 17 minutes or until completely tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a food mill or large colander with medium-small (1/8-inch) holes.

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  • Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to milled potato in pan; stir well to combine.

Nutrition Facts

255 calories; fat 6g; saturated fat 4g; fat 2g; protein 4g; carbohydrates 46g; fiber 4g; sodium 379mg; calcium 0 4% DV; potassium 0 22% DV; sugars 3g; added sugar 0g.
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