Simple Mashed Potatoes
Simple Mashed Potatoes takes around 1 hour and 5 minutes from beginning to end. This gluten free, lacto ovo vegetarian, and fodmap friendly recipe serves 8 and costs 70 cents per serving. This side dish has 227 calories, 4g of protein, and 12g of fat per serving. 277 people have tried and liked this recipe. A mixture of russet potatoes, kosher salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by Foodnetwork. With a spoonacular score of 63%, this dish is solid. Similar recipes include Simple Mashed Potatoes, Simple Garlic Mashed Potatoes, and Simple Garlic Mashed Potatoes.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup half-and-half, warmed
Kosher salt
Freshly ground pepper
2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
Equipment:
sauce pan
kitchen towels
oven mitt
bowl
potato masher
Cooking instruction summary:
Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
Step by step:
1. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
2. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl.
3. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
4. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
5. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl.
6. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
Nutrition Information:
covered percent of daily need
