Basic Mashed Potatoes
- 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.
- 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 Kitchen
Garlic 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.
Italian Mashed Potatoes:
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.
Ultimate Creamy Mashed Potatoes:
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.
Horseradish Mashed Potatoes:
Prepare as above, except stir in 1/4 cup creamy horseradish sauce along with the butter.
Nutrition Facts (Basic Mashed Potatoes)
- Per serving:
- 229 kcal ,
- 9 g fat
- (4 g sat. fat ,
- 16 mg chol. ,
- 398 mg sodium ,
- 33 g carb. ,
- 3 g fiber ,
- 4 g pro.