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Ingredients
3 ½ pounds Idaho potatoes, peeled and cut into 2 ½-inch pieces
¼ pound sweet butter, cut into small chunks
1 ½ cups milk or cream
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (10 to 12 servings)
25 grams carbs; 23 milligrams cholesterol; 190 calories; 2 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 402 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the potatoes with cold water and bring to a boil in a large pot. Cook until tender, about 40 minutes, and drain immediately.
- Step 2
Use a potato ricer or an electric mixer to begin mashing the potatoes. Add the butter and half the milk or cream and whip or rice to a nearly smooth puree. Add more milk or cream to achieve the consistency you desire. Season to taste with salt and pepper and serve.
Private Notes