Best Mashed Potatoes
User Reviews
5
Best Mashed Potatoes
Description
The recipe starts by preparing peeled and quartered russet potatoes cooked in salted water until fork-tender. Draining and returning the potatoes to the pot allows the steam to evaporate excess moisture. Adding butter and milk enriches the potatoes, while salt and pepper provide basic seasoning. The mashing can be done using an electric mixer for fluffier results or a hand masher to the desired consistency. The outcome is a creamy, soft mash with a mild buttery flavor and a pleasant seasoning balance.
Mashed potatoes made with this method serve well as a classic side dish and complement many main courses, adapting easily to various meal settings. Serving them warm helps maintain their creamy texture and comfort-food appeal.
Ingredients
- 3 lbs russet potato
- 1/2 cup butter
- 1 cup milk
- 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Clean and peel the potatoes. Then quarter them.
- Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.
- Drain the potatoes and then return them back to the pot.
- Then add in the butter, milk, salt and pepper. Use an electric mixer to blend the potatoes until they are light and fluffy or use a hand masher to mash them to the consistency that you prefer.
- Serve warm and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 268mg | 11% |
| Potassium | 756mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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