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Popular in Food

Creamy Mashed Potatoes

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  • Makes: 10 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Chill: up to 2 days

Creamy Mashed Potatoes



  1. In a large saucepan cook potatoes, covered, in a large amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Press through a ricer, mash with a potato masher, or beat with an electric mixer on low speed.* Add the 1/4 cup butter, the salt, and pepper. Gradually beat in enough of the milk to make mixture light and fluffy. (To serve today, omit Steps 2 and 3 and continue as directed in Step 4.)
  2. Transfer potato mixture to a 3-quart rectangular baking dish. Cool slightly. Cover tightly with plastic wrap; chill for up to 2 days.
  3. Preheat oven to 350 degrees F. Remove plastic wrap. Bake about 1 1/4 hours or until heated through.**
  4. If desired, serve with additional butter and snipped chives.

From the Test Kitchen


If you leave the peel on the potatoes, use a potato masher rather than a ricer or mixer to mash the potatoes.

**Slow Cooker Serving Directions:

Spoon chilled potato mixture into a 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3 1/2 to 4 hours or until heated through. Stir before serving.

Nutrition Facts (Creamy Mashed Potatoes)

    Per serving:
  • 154 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 14 mg chol.,
  • 280 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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