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Basic Mashed Potatoes
Ingredients
- 3 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
- 1 teaspoon salt
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 - 2/3 cup milk
- Butter (optional)
- Ground black pepper (optional)
Directions
1. In a large saucepan, cook potatoes and the 1 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
2. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Gradually beat in enough milk to make mixture light and fluffy. If desired, serve with additional butter and pepper. Makes 8 servings.
From the Test KitchenGarlic Mashed Potatoes:
- Prepare as above, except use red-skin potatoes and do not peel. Add 8 peeled garlic cloves to water with cooking potatoes. Substitute 1/4 cup olive oil for the 1/4 cup butter.
- Prepare as above, except stir in 2 teaspoons crushed Italian seasoning along with the salt and pepper. Substitute 1/4 cup olive oil for the 1/4 cup butter. Stir in 1/2 cup grated Parmesan or shredded Asiago cheese just before serving. If desired, drizzle with additional olive oil and sprinkle with snipped fresh Italian (flat-leaf) parsley.
- Prepare as above, except stir in 1/2 cup sour cream and 1/2 cup softened cream cheese along with the butter. Substitute half-and-half or light cream for the 1/3 to 2/3 cup milk and stir in 1/4 cup finely chopped green onion. If desired, sprinkle with additional finely chopped green onion just before serving.
- Prepare as above, except stir in 1/4 cup creamy horseradish sauce along with the butter.
Nutrition Facts
(Basic Mashed Potatoes)
- Servings Per Recipe 8,
- cal. (kcal) 229,
- Fat, total (g) 9,
- chol. (mg) 16,
- sat. fat (g) 4,
- carb. (g) 33,
- fiber (g) 3,
- pro. (g) 4,
- sodium (mg) 398,
- Potassium (mg) 851,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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